Pineapple drink

Ingredients

• 1 mediumripe pineapple
• 2 litreswater
• 100 g (½ cup)brown sugar or panela, or to taste
• 1 stickcinnamon
• 2cloves
• to tastelemon juice
• to tastemint leaves

Instructions

1. 1

   Wash the pineapple

   Choose a ripe pineapple with a sweet aroma and firm skin. Rinse it well under running water to remove any residue.

2. 2

   Peel and cut

   Carefully peel the pineapple and set the flesh aside. For a more traditional, economical drink, keep the thoroughly washed peel as well.

3. 3

   Combine the ingredients

   Put the pineapple peel and/or flesh in a large pan with 2 litres of water. Add the cinnamon and cloves if using.

4. 4

   Simmer gently

   Bring the pan to a boil over medium heat, then simmer for 15–20 minutes so the water takes on the fruit’s flavour.

5. 5

   Strain the liquid

   Remove the pan from the heat and strain the liquid to discard the solid pieces and spices.

6. 6

   Sweeten to taste

   Stir in brown sugar or panela to taste until it has dissolved completely.

7. 7

   Add lemon juice

   Add a few drops of lemon juice if you would like a fresher, sharper flavour.

8. 8

   Cool and serve

   Let the drink cool to room temperature or chill it in the fridge. Serve cold or at room temperature, as preferred.

What is Peruvian pineapple drink?

This fruit drink is made by simmering pineapple in water, often with warm spices, then straining and sweetening the liquid. It is associated with Peruvian home cooking, where using the peel as well as the fruit can make a fragrant drink from the whole pineapple.

This version combines the fruit’s aroma with cinnamon and cloves. Lemon juice added at the end gives you the option of a brighter finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 90 calories, 0g protein, 0g carbs, 0g fat.

The pineapple and brown sugar or panela provide most of the carbohydrate, while the recipe contains no substantial source of protein or fat. Pair a glass with a meal that includes a protein-rich food and vegetables for a more balanced plate.

Choosing and preparing the pineapple

Ripe fruit: Choose a pineapple that smells sweet and has firm skin, as directed in the method. Rinse it before peeling, especially if you plan to simmer the peel.

Using the peel: The recipe allows for the peel, the flesh, or both. Wash the peel particularly thoroughly, and strain the finished drink to remove solids.

Building the flavour

Whole spices: Cinnamon and cloves infuse the water as it simmers. They are optional in the method, so you can leave them out for a simpler pineapple flavour.

Sweetness and acidity: Stir in the sugar or panela after straining, tasting as you go. Lemon juice is optional and can add a tart counterpoint to the sweetness.

Getting the simmer right

Gentle heat: Bring the water to a boil over medium heat, then let it simmer for 15–20 minutes. A steady, gentle simmer gives the fruit and spices time to flavour the water without needing a vigorous boil.

Straining: Take the pan off the heat before straining. Remove the peel, fruit pieces and spices so the drink is smooth and easy to serve.

Cooling and serving

Chill it: The drink can cool at room temperature or in the fridge, then be served cold or at room temperature. Allow time for it to cool before serving if you want it chilled.

Fresh herbs: The ingredient list includes mint leaves, though the method does not specify when to add them. Use them as a garnish when serving, if you like.

What to serve with it

Serve the drink alongside savoury snacks or a meal when you want a fruity, spiced alternative to plain water. Its sweetness also pairs naturally with simple baked goods.

Pour it over ice if you prefer, and add a mint leaf or a little lemon juice to each glass to suit individual tastes.

Recipe notes & tips

• Wash the pineapple well before peeling if you plan to use the peel.
• Use a large pan with enough room for the pineapple and 2 litres of water.
• Keep the simmer gentle for the full 15–20 minutes.
• Strain carefully before adding the sweetener.
• Add the sugar or panela gradually and taste before adding more.
• Add lemon juice a few drops at a time so it does not overpower the pineapple.

Variations

• Peel-only version: Simmer the clean peel for a more economical drink.
• Fruit-forward version: Include the pineapple flesh along with the peel for a fuller fruit flavour.
• Without spices: Leave out the cinnamon and cloves for a simpler taste.
• Lemon finish: Add a little lemon juice after straining for extra brightness.
• Mint garnish: Add mint leaves to the glasses just before serving.

Common mistakes to avoid

• Skipping the wash: Rinse the pineapple thoroughly, especially when using its peel.
• Boiling too vigorously: Lower the heat to maintain a gentle simmer for 15–20 minutes.
• Adding sugar before straining: Strain first, then stir in the sweetener until dissolved.
• Over-sweetening: Add sugar or panela gradually and taste as you go.
• Serving it hot by accident: Let the drink cool or refrigerate it before serving chilled.

How to store

Once cooled, store the drink in a covered container in the fridge and use within 3 days. Serve chilled; it does not need reheating.

Frequently asked questions