The subtle sweetness of this pineappleade makes it a perfect cool-down drink. The recipe comes from "Lucinda's Authentic Jamaican Kitchen" (Wiley, 2006), by Lucinda Scala Quinn.
- Peel of 1 pineapple, washed
- 1/2 cup sugar
- 2 whole cloves
- 1 teaspoon peeled, freshly grated ginger (from about one 1/2-inch piece)
- Ice, for serving
Bring 4 cups water to a boil in a medium saucepan over high heat.
Place pineapple peel, sugar, cloves, and ginger in a large heatproof pitcher. Pour boiling water into pitcher and stir to combine. Let stand at room temperature for 24 hours; strain. Transfer to refrigerator to chill; serve over ice.