Ingredients
-
1
-
1/2
-
1
-
1
-
8
-
-
-
-
-
-
-
-
-
-
Directions
Pineapple Spice Drink, From South of the Sahara: Traditional Cooking from the Lands of West Africa by Elizabeth A Jackson This spicy, fruity drink needs to sit in the refrigerator for at least 12 hours and as much as a day It can also be the basis for a wonderful cocktail made with rum or vodka , I just love this stuff! It’s similar to my recipe, but no cooking! I halved the recipe, and will be drinking this often! Thanks Kate! Made for ZWT4 and the Fancy Feinschmeckers!, I followed Marra’s inclination on this and used some fresh pineapple juice, but followed suit in every other ingredient I am not a clove person per se/ however; in this drink it does bring out the taste of the pineapple and gingerroot I made in the morning and then dumped it over some beautiful, fancy ice cubes and at the end of the day, made a refreshing wonderful, delicious drink Perfect for the hot, Maryland weather, and will make ahead again Garnished with a sprig of mint Thanks, Chef Kate! Made for *ZWT4* June 2008
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Steps
|
1
Done
|
Slice Pineapple, the Peel, the Core and All, Into Thin Slices. |
|
2
Done
|
Combine the Sliced Pineapple With the Cloves, Sugar and Ginger in a Bowl Large Enough to Hold the Water. |
|
3
Done
|
Pour the Boiling Water Over the Mixture and Stir. |
|
4
Done
|
Cover and Refrigerate For at Least 12 Hours and Up to a Day. |
|
5
Done
|
When Ready to Serve, Strain Into a Pitcher, Discarding the Pineapple Solids and Spices. |
