Pineapple Ginger Mint Juice

Name: Pineapple Ginger Mint Juice
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1 medium (about 3 lb) (1360 g) ripe pineapple, chilled, crown and skin removed, eyes and core trimmed, flesh cut into 1-inch (2.5 cm) chunks (about 5 cups / 750 g flesh); 1 2-inch piece (25 g) fresh ginger, peeled with a spoon or peeler, thinly sliced; 1 cup, lightly packed (20 g) fresh mint leaves, stems removed, washed; plus 4 small sprigs for garnish; 1½ cups (360 ml) cold water; 2 tbsp (30 ml) lime juice, freshly squeezed (from about 1 lime); 2 tbsp (25 g) granulated sugar or honey, adjust to taste, only if the pineapple is not very sweet (optional); 2 cups (280 g) ice cubes, for serving

From the MyKitchenBank Kitchen

A bright, Caribbean-style fresh juice made from ripe pineapple, spicy fresh ginger and cool mint, with a squeeze of lime. It takes about 15 minutes with a blender and strainer, and no juicer is needed.

Prep: 15 min
Cook: —
Wait: 30 min
Total: 45 min
Makes: About 1 liter (4 cups, four 8-oz servings)

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Ingredients

4 servings

1 medium (about 3 lb) (1360 g) ripe pineapple, chilled, crown and skin removed, eyes and core trimmed, flesh cut into 1-inch (2.5 cm) chunks (about 5 cups / 750 g flesh)
1 2-inch piece (25 g) fresh ginger, peeled with a spoon or peeler, thinly sliced
1 cup, lightly packed (20 g) fresh mint leaves, stems removed, washed; plus 4 small sprigs for garnish
1½ cups (360 ml) cold water
2 tbsp (30 ml) lime juice, freshly squeezed (from about 1 lime)
2 tbsp (25 g) granulated sugar or honey, adjust to taste, only if the pineapple is not very sweet (optional)
2 cups (280 g) ice cubes, for serving

Equipment (7)

Large sharp knife and cutting board
High-speed blender (at least 1.5-liter / 6-cup capacity)
Fine-mesh sieve
Large bowl or 1.5-liter (6-cup) pitcher
Rubber spatula or large spoon
Citrus juicer or fork for the lime
Microplane or vegetable peeler for the ginger

Steps

Before you start

Chill the pineapple (or the finished juice) for at least 30 minutes so it is served cold without watering it down.
Choose a pineapple that smells sweet at the base and has a little give when squeezed; an underripe one makes sharp, sour juice.
If you have a centrifugal or cold-press juicer, you can juice the pineapple, ginger and mint directly and skip the blending and straining steps; add the water and lime afterward.
Wash the pineapple skin and mint well before cutting.

1
Prep the pineapple
- Slice off the crown and base.
- Stand the pineapple upright and cut away the skin in strips, then cut out any brown eyes.
- Quarter lengthwise, cut off the tough core from each quarter, and cut the flesh into 1-inch (2.5 cm) chunks.
- You need about 5 cups (750 g).
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Ready when: All skin, eyes and woody core are removed; chunks are juicy and yellow.
Tip: Save the core to simmer in tea or discard it; it makes the juice bitter and fibrous.
2
Prep ginger and mint
- Scrape the skin from the ginger with the edge of a spoon, then slice it thinly.
- Pick the mint leaves from their stems, rinse, and pat dry.
- Set aside 4 small sprigs for garnish.
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Ready when: Ginger is peeled and thinly sliced; mint leaves are separate from the stems.
Tip: Start with the 2-inch piece of ginger; it gives a warm tingle, not heat. Use less if you prefer it mild.
3
Blend everything
- Put the pineapple, ginger, mint leaves, water, lime juice and sugar (if using) in the blender.
- Blend on high for 45 to 60 seconds.
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Ready when: The mixture is smooth and pale green-gold, with no visible ginger or mint pieces.
Tip: Don't blend longer than 1 minute, or the mint turns bitter and the juice warms up.
4
Strain the juice
- Set the fine-mesh sieve over a large bowl or pitcher.
- Pour in the blended mixture in two batches.
- Press the pulp with a spatula to extract all the liquid, then discard the pulp (or save it for smoothies).
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Ready when: The pulp left in the sieve looks dry and crumbly.
Tip: For clearer juice, don't press hard and let it drip. For more body, press firmly.
5
Chill the juice
- Cover the pitcher and refrigerate for 30 minutes, until very cold.
- Stir well before serving, as the foam and pulp separate on standing.
- Taste and add more lime or sweetener if needed.
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Ready when: The juice is cold to the touch and tastes balanced, sweet with a bright, gingery finish.
6
Serve over ice
- Fill 4 tall glasses with ice (about ½ cup / 70 g each).
- Pour in the juice, about 1 cup (250 ml) per glass.
- Clap each mint sprig between your palms to release its aroma and tuck one into each glass.
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Ready when: Glasses are full, cold and fragrant with mint.
Tip: Serve right away; the foam fades and flavors dull after a few hours.

Good to know

Tips

Use the sweetest pineapple you can find. Ripeness matters more than any added sugar.
Use a spoon to peel ginger. It follows the bumps and wastes less than a knife.
For a stronger ginger kick, grate the ginger on a Microplane instead of slicing it.
For a party, add 1 oz (30 ml) of white rum to each glass for an adult version.

Make ahead

"The strained juice can be made up to 24 hours ahead and kept covered in the fridge. Stir or shake before serving, and add the ice and garnish at the last minute."

Storage & reheating

"Room temperature: no more than 1 hour. Fridge: up to 2 days in a sealed jar or bottle (best within 24 hours; the mint flavor fades). Freezer: freeze in ice cube trays or freezer-safe containers for up to 2 months; thaw overnight in the fridge and stir well. Because it is fresh and unpasteurized, keep it cold."

Substitutions

ripe pineapple → 4 cups (about 600 g) frozen pineapple chunks. Thaw first and strain; use less water (1 cup / 240 ml) because the thawed fruit releases extra liquid.
lime juice → lemon juice. Use the same amount; the flavor is slightly softer.
granulated sugar or honey → agave syrup or maple syrup. Use 1½ tbsp (about 30 ml) and add to taste.
cold water → coconut water or sparkling water. Coconut water makes it sweeter and more tropical; add sparkling water after straining so it stays fizzy.