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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.

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