Pineapple Cooler
- Level: Easy
- Total: 1 day 10 min (includes fermenting time)
- Active: 10 min
- Yield: 6 to 7 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 275
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 71 g
- Dietary Fiber
- 5 g
- Sugar
- 59 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 15 mg
- Level: Easy
- Total: 1 day 10 min (includes fermenting time)
- Active: 10 min
- Yield: 6 to 7 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 275
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 71 g
- Dietary Fiber
- 5 g
- Sugar
- 59 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 15 mg
Ingredients
Directions
- Remove the stems from the pineapples and discard. Peel off the skins with a sharp knife (keep the pineapple flesh in the fridge until needed). Place the pineapple skins in a large jug with the sugar and yeast. Cover with the water and stir continuously to dissolve the sugar and yeast. Cover the jug with plastic wrap and leave in a warm place to ferment for 24 hours.
- Strain the fermented pineapple mixture through a clean muslin cloth (or cheesecloth) placed inside a strainer. Discard the pineapple peels and other solids. Either chill in the fridge until needed, or if taking to a picnic, transfer to plastic bottles (fill only part way) and freeze overnight. Take to the picnic frozen, and they'll defrost en route.
- When ready to serve, cut the pineapple flesh into chunks and add to the chilled cooler along with the lemon slices and raspberries.
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