Traditional Caribbean Pineapple Juice
There’s something truly special about the drinks served at Sunday lunch in the Caribbean. While the main meal is always a highlight, many of us grew up equally excited for the homemade fruit juices that would accompany it, flavored with whatever was in season.
- 1 large ripe pineapple
- 3/4 cup granulated sugar
- 5 cups water
- 3 slices ginger
- 2 dashes Angostura bitters
- Wash the pineapple thoroughly. Remove the skin and core, and set aside the flesh.
- In a large pot, combine the pineapple skin and core with water, sugar, and ginger slices. Bring to a boil, then reduce heat and simmer for 25–30 minutes.
- Remove from heat and allow the mixture to cool.
- Cut the reserved pineapple flesh into chunks. In a blender, combine the pineapple chunks with the cooled liquid (strain out and discard the skins, core, and ginger slices). Blend until smooth.
- Strain the blended mixture to remove any pulp.
- Stir in Angostura bitters. Chill before serving over ice.
From soursop and citrus to passion fruit, mango, and mauby, every glass brought a burst of island flavor. But for me, nothing topped a cold glass of freshly made pineapple juice, poured over ice and packed with the sweet-tart brightness of the tropics. We’d even freeze the leftovers in ice trays to enjoy later as icy treats, what we called ice-blocks. This traditional Caribbean pineapple juice recipe brings back those memories, using fresh fruit, ginger, and a hint of bitters to deliver a refreshing and nostalgic drink just like the ones we grew up with.
This simple, homemade pineapple juice uses the whole fruit, including the skin and core, for maximum flavor, just like our elders taught us. It’s naturally sweet, vibrantly tropical, and perfect for sipping on hot days or serving with any Caribbean meal.
