Ingredients
Method
Blender method
- Cut off the top and bottom of the pineapple, peel, and cut the flesh away from the core. Discard the core and cut the pineapple into chunks.
- Trim and peel the cucumber, then cut it into chunks. Peel the ginger.
- Add the pineapple, cucumber, and ginger to a blender with a little water. Blend until smooth, adding more water as needed to help everything blend.
- Strain the mixture through a fine-mesh strainer into a pitcher, pressing the pulp to extract as much juice as possible.
- Taste and add sugar if needed.
- Serve chilled or over ice.
Juicer method
- Cut off the top and bottom of the pineapple, peel, and cut the flesh away from the core. Discard the core and cut the pineapple into pieces that will fit your juicer.
- Trim the ends of the cucumber and cut it as needed to fit your juicer. You can leave the cucumber unpeeled for this method. Peel the ginger.
- Run the pineapple, cucumber, and ginger through the juicer.
- Taste and add sugar if needed, stirring until dissolved.
- Serve chilled or over ice.
Nutrition
Notes
- Regular or English cucumber both work for this recipe.
- Adjust the ginger to your taste. Use less than 2 inches for a milder ginger flavor.
- Depending on how sweet your pineapple is, you may not need any added sugar.
- Store leftover juice covered in the refrigerator for 2 to 3 days. Stir or shake well before serving.
Recipe Printed From ThisBagoGirl.com
