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|
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|There is no list of equipment specified for this recipe.|
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.
_This recipe is taken from Delia Smith’s Summer Collection._
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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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