This is a most extraordinary drink. It sounds so unlikely, but it really does taste good – not like pineapple but more like cider. It's very refreshing on a hot summer's day, and it's great fun to make in that it uses only the skin of the pineapple which is normally thrown away – so there's nothing to lose!
|the rind of 1 medium pineapple, well rinsed|
|approximately 2 oz (50 g) caster sugar|
|sprigs of mint|
|Oven temperatures and Conversions|
|Click here for information|
This recipe is from Delia Smith’s Summer Collection
First of all cut the stalky top and the base off the pineapple and discard these. Now stand the pineapple upright on its base and, using a sharp knife, cut away the skin in long strips, working your way all round the fruit. Reserve the fruit itself for a dessert.
Now get to work with a sharp knife, chopping the skin into small pieces about 1 inch (2.5 cm) square.
Then pile them all into a bowl, pour over 1½ pints (850 ml) cold water, then cover the bowl with a cloth and leave at room temperature for 3-4 days or until the mixture is bubbly and fermenting.
Strain it into a jug, add sugar to taste and serve with lots of ice and sprigs of mint.
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Fruit salad with a kick, based on a Caribbean cocktail of rum, fruit juices and spice: a mouthwatering way to end a summer meal and a good recipe when entertaining.
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