Pineapple Cooler
- Level: Intermediate
- Total: 1 day 2 hr 35 min (includes fermenting and chilling time)
- Active: 35 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 137
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 3 g
- Sugar
- 30 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 2 mg
- Level: Intermediate
- Total: 1 day 2 hr 35 min (includes fermenting and chilling time)
- Active: 35 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 137
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 3 g
- Sugar
- 30 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 2 mg
Ingredients
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.
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