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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.

  • Yield: Makes four 8-ounce servings

Source: The Martha Stewart Show, April 2010


  • 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


  1. Bring 4 cups water to a boil in a medium saucepan over high heat.

  2. 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.

Reviews Add a comment

  • marlowlu
    9 JUL, 2010
    I'm making this for the second time right now. This drink is tasty and very refreshing. I don't think I'll ever buy another pineapple without using the skin for this purpose - it's tough to think I used to throw them out. Can anyone tell me what they call this drink in the Caribbean? It's so easy and yummy (though hard to wait 24 hrs for). Thanks!