Recipe courtesy of Siba Mtongana
Show: Siba's Table
Episode: Summer Days
Print
Total:
26 hr 35 min
Active:
35 min
Yield:
10 to 12 servings
Level:
Intermediate

Ingredients

  • 2 pineapples, washed
  • 175 grams/4.5 ounces white sugar
  • 1 tablespoon instant yeast
  • 1 lemon, sliced, for serving
  • Handful fresh raspberries, for serving

Directions

Remove and discard the stems from the pineapples. Peel off the skins with a sharp knife and place in a large jug; refrigerate the pineapple flesh for later use.

Add the sugar and yeast to the jug with the skins. Cover with 1.5 liters/6.25 cups water and stir to dissolve the sugar and yeast. Cover with plastic wrap and leave in a warm place to ferment for 24 hours.

Line a strainer with cheesecloth and set over a large bowl. Strain the fermented pineapple mixture, discarding the peels and other solids. Refrigerate until chilled, or, if taking to a picnic, transfer to plastic bottles and freeze overnight and the cooler will defrost en route.

When ready to serve, cut the pineapple flesh into chunks. Add to the chilled cooler, along with the lemon slices and raspberries.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Pineapple Cooler

Recipe courtesy of Siba Mtongana

Chicken with Jerk Sauce and Cool Pineapple Salsa

Recipe courtesy of Ellie Krieger

On TV

So Much Pretty Food Here