- 2 whole unpeeled pineapples
- 10 cups water, divided
- 1-3" piece of peeled fresh ginger, coarsely chopped (about 3 oz)
- 1/4 c coarsely chopped and peeled fresh lemongrass
- 2 T water
- 1 c powdered sugar
- Mint sprigs, optional
1- Remove peel from pineapples; cut peel into 3 inch pieces reserving the pulp for another use. Combine peels and 6 cups of water in a Dutch oven; bring to a boil. Reduce the heat; simmer 30 minutes.
2- Drain in a colander, reserving 4 cups cooking liquid; press peels to release moisture. Discard the peels.
3- Combine ginger, lemongrass and 2 T water in a food procesor; process until finely chopped. Place ginger mixture on a dampened double layer of cheesecloth. Gather the edges of the cheesecloth together and tie securely. Place the cheesecloth bag and 4 cups of water in a medium bowel; let stand for 30 minutes. Strain reserved pineapply cooking liquid and ginger mixture into a larger pitcher. Discard the cheesecloth bag. Add sugar and stir well. Chill. Serve over ice. Garnish with mint sprigs if desired.