The recipe called for use of the thick pineapple skins which we usually just toss in the compost bucket so I was intrigued as I love taking things that weren't being used and making them useful! Like putting orange rinds in vinegar to make orange oil-vinegar cleanser and so on. But, the skin of the discount grocer pineapples looked a bit whack upon close inspection and Matt and I decided we didn't really want to make a drink primarily composed by soaking them in water.
But, all was not lost. The core of the pineapple (which we also hadn't been using in the past because I find it too hard to eat) looked perfectly good and so we just swapped out core for skin in the recipe.
Cores of two pineapples
1/2-3/4 C sugar
Juice of one lemon (about 2-3 teaspoons)
Cut the core into 1-inch cubes.
Place in a glass baking or casserole dish.
Add just enough hot water to cover the piece of core.
Stir in sugar and lemon juice.
Allow to cool before covering and putting in the fridge.
Allow to steep in fridge for 2-3 days before serving.
Strain and discard the core.
Serve over ice, diluting with cold water if you find it too sweet (as Matt did, but I didn't)
And here is where I tell you that Matt, despite his interest in growing them, does not like to eat pineapple. But, he did enjoy drinking them. Me, I love pineapple any way you give it to me so this cooler recipe is definitely a keeper in my book.