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MULLED APPLE JUICE

Christmas Season calls for traditional Christmas beverages. Most of the households have their own favourites, and it comes out with regional specialities too. Mostly it is Mulled Wine, Christmas Sangria, Old fashioned Eggnog etc., & these traditional drinks can either be alcoholic or non-alcoholic. The Season calls for a party and loads of food. When it's a Party, to booze around is the new norm, may be an age-old tradition too.

When you always have some Apples lying out in the refrigerator, I am driven to think how to finish it off. While I tried making quite a few recipes out of it along with simple Apple Shakes, this Mulled Apple Juice turned out to be versatile, and I was able to use it up in various other drinks & mocktails, and also it tasted good in a Spiced Apple Tea. Mulled Apple Juice was as tasty it was, and I happened to finish a whole big bottle of this Juice within a few days all on my own. Benefits being, I was guilt free drinking this juice as it was less sweet, warm & aromatic with spices, and it had no additives & preservatives.

MULLED APPLE JUICE

Apples are so synonymous to winter. Though I have not lived in a country so depictive about these, but the brain somehow or the other recognizes apples in terms with Winter. So a Mulled Apple Juice would be one wonderful addition to the list of recipes for this Christmas Season. This delicious mulled apple juice is a quick and simple winter warmer, containing all the flavours of the festive season, and even an amateur cook can rustle it up in no time.

Mulled Apple Juice is a non-alcoholic alternative to mulled wine. Cinnamon, Nutmeg & Oranges mingle with warm apple juice in this astounding non-alcoholic alternative to classic Christmas spirits. There would always be people like me who never prefer alcoholic drinks at a party and this Mulled Apple Juice can be for people like me & it can be served to the kids too. Though don't just leave it off thinking it's not as good as any alcoholic beverage, it comes with all warmness with its sweet and spicy taste.

For more JUICES, DRINKS & SMOOTHIES, Click here...

Recipe Type - Juice
Difficulty - Medium
Yields - 1 - 11/2 Litres
Author - SM

Preparation Time - 10 -15 Minutes
Cooking Time - 50 Minutes - 1 Hour

HOW TO MAKE MULLED APPLE JUICE

MULLED APPLE JUICE

INGREDIENTS:

To Cook Apples:

Apples -6-8 Nos.
Cinnamon - 1 stick
Nutmeg - 1/2 Teaspoon
Water - as required

For Mulled Apple Juice:

Orange Juice - 1 Cup
Orange Peel - 4-5 Pieces
Brown Sugar - 5 Tablespoons
Vanilla Extract - 1/2 Teaspoon

METHOD:

To Cook the Apples:

Wash, core, remove the seeds & then cut the apples into four pieces.
There is no need to peel the apples.
Add the apples to a pot, add enough water to just cover them.
Add Cinnamon sticks & Nutmeg Powder to the above and give a quick stir.
I cooked the apples in a pressure cooker, which was quicker. Cooked for 2-3 Whistles.
Otherwise, boil the apples for about 25-30 minutes, or until the apples turn soft & cooked.
Using a Potato Masher, mash the cooked apples.
Now, strain the Apple juice through a fine meshed strainer or a cheese cloth.
Place the fine meshed strainer or a cheese cloth over a bowl.
Carefully ladle out the hot apple juice mixture into the strainer and gently mash the apples.
The juice will be filtered through the bottom into the bowl, and the apple mush will be left in the strainer.
Transfer the apple mush into a separate bowl and keep it aside.
Repeat until all the apple juice is strained through.
Collect the strained apple juice.

MULLED APPLE JUICE

For Mulled Apple Juice:

Extract juice from the Oranges and keep it aside.
We may need about 1 Cup of Orange Juice for this Mulled Apple Juice.
Save a few pieces of Orange peels too.
Now, add Brown Sugar and Vanilla extract to the apple juice.
Pour in the Orange Juice and add a few pieces of Orange Peels to the above and give a quick stir.
Stir in the Vanilla Extract.
Boil this on a low flame for about 15-20 minutes, or until the brown sugar is well dissolved.
Switch off the flame and strain the mulled Apple Juice.
Allow the Mulled Apple Juice to cool down before storing it in clean & dry glass bottles.
I have not added any preservatives in this Mulled Apple Juice. So it can be stored for about 7-10 days.
Keep it refrigerated.

NOTES:

Can add spices like cloves, star anise etc., along with the listed spices.
This Mulled Apple Juice comes out to be a bit strong. Dilute it with water to suit your preference.
Adjust the amount of brown sugar & spices to suit your preference.
Can substitute brown sugar with white sugar, too. I have used light brown sugar in this recipe.
The collected apple mush can easily be turned into apple sauce by puréeing and adding a smidgen of sugar & cinnamon to taste. No wastages, whatsoever.
Keep in mind that, this mulled apple juice doesn’t have any preservatives, so be sure to keep it refrigerated and to use it within a week!

PEAR JUICE WITH HONEY, LEMON & GINGER

When it comes to fresh fruit juices, there is always a preference level running in the family. But anything in the name of a fruit or a fruit juice is always devoured with eyes shut by me. I am the only person who loves the combination drinks at home and all these types of fruit juices are prepared to fascinate my taste buds. Prepared for my whims and fancies. I love smoothies and juices with a combination of fruits.

This is a wonderful and all the more a detoxifying fruit juice prepared with Pear. I have added Ginger and Lemon. I usually sweeten this drink with honey. I make a similar juice substituting Pears with Green Apples or sometimes combine both the fruits too. Pear, Ginger & Lemon when combined together in this drink helps boost immunity, aids digestion, increase your energy levels and detoxifies your body. Pear Juice helps to get rid of Toxins and harmful elements from your liver, kidney and digestive system. Though this drink might be a simple recipe, it comes with a punch. The flavours combine for a sweet-tart concoction that hits your taste buds with a spicy kick from Ginger.

For Green Apple Juice with Honey, Lemon & Ginger, Click here...

Recipe Type - Drink
Difficulty - Easy
Serves - 1
Author - SM

Preparation Time : 3 -5 Minutes

For more JUICES, DRINKS & SMOOTHIES, Click here...

HOW TO MAKE PEAR JUICE WITH HONEY, LEMON & GINGER

PEAR JUICE WITH HONEY, LEMON & GINGER

INGREDIENTS :

Pear - 1 No.
Ginger - 1" Piece
Lemon Juice - 2 Tbspn
Honey - 1 Tbspn

METHOD:

Peel and cut Ginger into small pieces.
Peel, Core and Dice the Pear.
Grind Pear and Ginger in a blender until smooth.
Pour out the blended mixture into a tall glass.
Squeeze out the juice from Lemon.
Pour in the Lemon Juice and Honey to the blended mixture.
Stir thoroughly until well combined.
Top it up with Ice Cubes and serve Pear Juice chilled.

PEAR JUICE WITH HONEY, LEMON & GINGER

NOTES:

Can substitute Pear with Green Apple, or combine both the fruits and make the same juice.
Adjust the amount of Honey to suit your taste preference.

HOMEMADE GINGER ALE RECIPE

     Ginger Ale - a totally refreshing and rejuvenating drink. A simple recipe which is surprisingly easy to make at home. Ginger Ale is nothing but a mixture of Ginger Syrup, Carbonated Water, Sweetener and with added flavours from Lemon/Orange. Within no time you can get hold of one of the most refreshing drinks - Sweet, spicy and slightly tart with a citrusy note.
   Recently I have been fixing quite a number of Cocktails for my husband and the main reason was the Ginger Wine I brewed last year. Within a few days, a whole batch got over. I tried few Cocktails like Moscow Mule, Dragon Cocktail and few drinks like Ginger Ale, Honey & Lemon with Ginger Wine, Ice Tea, etc.,   I felt that Ginger Wine did total justice while I recreated it into Ginger Ale, as it gave a natural fizz with a kick. But as usual I was worried about the alcoholic content when it's "my drink", so when I brewed the next batch I brewed a batch for just 3 days and omitted Dry Red Chillies in it. This Ginger Ale Recipe here is a combination of Homemade Ginger Wine which yields a naturally fermented and fizzy Ginger Ale. For a total non-alcoholic fix, I have also added a recipe of Ginger Ale with homemade Ginger Syrup.
   Ginger Ale is quite soothing and also it proves beneficial for digestive problems & ward of nausea. All the more Ginger has been used in traditional medications for thousands of years. Ayurveda and Traditional Chinese Medicine have been using Ginger for its immense therapeutical values.
     Once the Ginger Syrup/Ginger Wine is ready, what you have do is just mix it up with Club Soda/Carbonated Water, Sweeten it up with Sugar/Honey and add a note of Lemon/Orange which gives a nice kick to the drink and above all serve it cold. This Ginger Wine/Ginger Syrup can be converted into Cocktails/Mocktails or simply add it to your Iced Tea, Watermelon Juice, Lemon Juice, Green Apple Juice, Grape Juice, etc., for an extra zing.

Recipe Type - Drink
Difficulty - Easy
Author - SM

For more JUICES, DRINKS & SMOOTHIES, Click here...

HOW TO MAKE GINGER SYRUP/GINGER WINE FOR GINGER ALE

HOMEMADE GINGER ALE RECIPE

INGREDIENTS :

For Ginger Syrup :

Ginger - 2 Cups

Water - 4 Cups

Sugar - 1-11/2 Cups

Lemon Juice - of 2 Lemons.

METHOD :

How to make Ginger Syrup :

Peel, clean and wash the Ginger.
Gently crush the Ginger or coarsely grind it in a mixer/grinder/blender without water.
Collect the crushed/ground ginger and mix it into the Water.
Add Sugar and Lemon Juice to the above and mix well.
Boil the Ginger Water mixture on a high flame for about 8-10 Minutes.
Reduce the flame to medium-low and again boil it for another 5-10 Minutes.
The mixture should have reduced to 3/4 of the total volume.
Switch off the flame and allow the Ginger Syrup to cool down.
Once cooled down, strain the Ginger Syrup.
Store it in a clean & sterilized bottle in a refrigerator.
Ginger Syrup stays good for about 5-7 days.

NOTES :

Can substitute White Sugar with Brown Sugar or add an equal amount of White and Brown Sugar in Ginger Syrup.
Brown Sugar gives an added colour to the Syrup.
Can add herbs like Mint Leaves or Cinnamon/Clove to add an extra note of flavour in the syrup, but it is truly optional.

For Ginger Wine :

For a detailed recipe on GINGER WINE, Click here...

Just brew it for 2-3 Days, if you are using it for making Ginger Ale.
Can avoid adding Dry Red Chillies and Caramel while preparing the mix for Ginger Ale(which are preferred ingredients for Ginger Wine).
Dry Chillies in the Ginger Wine add a spicy note to the drink it is added into.
Caramel is added just to give colour and fullness to the Ginger Wine.

HOW TO MAKE GINGER ALE

HOMEMADE GINGER ALE RECIPE

INGREDIENTS :

For Ginger Ale :

Ginger Syrup/Ginger Wine - 1/4 Cup
Soda/Carbonated Water - 1 Cup
Sugar/Honey - To Taste(Optional)
Lemon/Orange Juice

METHOD:

Fill a tall Glass with Ice cubes.
Pour 1/4 Cup of Ginger Syrup/Ginger Wine along with a Cup of Soda/Carbonated Water.
Add your preferred sweetener and mix well.
Add a dash of Lemon/Lime/Orange Juice and give a quick stir.
Thoroughly mix the drink until fizzy.
Serve Ginger Ale decorated with slivers of Ginger and a Lemon Slice.

NOTES :

I have used Soda in this recipe.
Can also use Carbonated Water or Sparkling Mineral Water while fixing Ginger Ale.
I prefer adding unflavoured plain Soda for the recipe.
Carbonated drinks like Sprite, 7Up, etc., makes the drink Sweeter.
Add preferred Sweeteners to sweeten up the drink.
Can totally avoid adding any sweeteners as the Ginger Syrup/Ginger Wine has sweetness in it.
Can serve Ginger Ale with few Fresh Mint Leaves for a minty flavour.

ILANEER NANNARI SARBATH - TENDER COCONUT & NANNARI SARBATH

    Ilaneer Nannari Sarbath is a cool & refreshing combination of Tender Coconut Water, a syrup made from a cooling natured herb Nannari/Sarsaparilla and Lemon, served with Tender Coconut shavings for a more comforting and refreshing feel. This is a wonderful drink with a perfect combination of taste, flavour, aroma and above all, it cools down your body heat. But all these years I have never made this combination of Tender Coconut and Nannari. It is my daughter who is frequently travelling to India this year bought along with her, this recipe. The drink is an utter treat with a cool and refreshing feel.
     The arrival of summer in India calls for quite a lot of natural cooling agents in the form of food and drinks. Quite a lot of ingredients to beat down the heat are used in daily cooking during the season. It is a common scenario in every household to keep some type of syrups in stock for ready to use during summers. My husband buys bottles of Nannari Sarbath and Rose Syrup from a vendor at 5 Corner in Coimbatore. He loves Lemon Juice prepared with Nannari Syrup. To date, it is a practice to buy Nannari and Rose Syrup from the same place every time we visit our hometown.
   Nannari/Sarsaparilla is a herb which cools down the body heat and helps to get rid of dehydration. Nannari as such has a lot of medicinal properties. In olden days they used to add few Nannari/Vetiver Roots into the earthen pot in which water is stored. The aroma along with its medicinal benefits gets infused into the water. Our ancestors have had their own way to tackle the seasons, maybe Summer or Winter the food and regime followed by them were so much down to earth. They lived a life so close to nature that their lifestyle was precisely healthy - sticking on to the rule "FOOD AS MEDICINE".

Cuisine - South Indian
Recipe Type - Drink
Difficulty - Easy
Serves - 1- 2
Author - SM

Preparation Time : 3 -5 Minutes

For more JUICES, DRINKS & SMOOTHIES, Click here...

HOW TO MAKE ILANEER NANNARI SARBATH - TENDER COCONUT & NANNARI SARBATH

ILANEER NANNARI SARBATH - TENDER COCONUT & NANNARI SARBATH

INGREDIENTS :

Tender Coconut - 1 Coconut
Nannari Syrup - 2 Tbspn
Lemon - 1/2 No.
Tender Coconut Shavings - Few Tspns

METHOD:

Extract the Tender Coconut Water.
Scoop out the tender pulpy flesh with a spoon and keep it aside.
Squeeze out the juice from Lemon.
Combine the Tender Coconut Water, Lemon Juice and Nannari Syrup.
Top it up with few Ice cubes and Whisk the ingredients until well combined.
Pour it out into the serving Glass.
Serve Ilaneer Nannari Sarbath with few teaspoons of tender pulpy flesh.
Serve Ilaneer Nannari Sarbath immediately.

NOTES :

Choose Tender Coconut that has tender pulpy flesh. The flesh shouldn't be thick.
Can prepare the same drink without Nannari/Sarsaparilla Syrup too.

APPLE SMOOTHIE

Apple Smoothie is an absolute bliss to taste buds, a delicious way to treat yourself in the morning. is a tasty and nutritious way to start your day. It will help you feel fuller and all the more it is a guilt-free drink less in Calories. This kids-friendly fresh fruit smoothie recipe is a simple blend of Apple, Dates, Milk, Almond and Honey. This is a quick fix drink, comfortable and refreshing. The natural sweetness of this fruit serves best to be served as an after-meal fruit and when it is in the form of a dessert or a smoothie it would be more perfect. Apple Smoothie I have used a Red Apple and have sweetened the Smoothie with Dates and Honey. I usually use Milk in my smoothie recipes, can substitute Milk with Almond Milk/Yogurt too.

RED APPLE

Apples as such are loaded with nutrients and is loaded with Minerals, Proteins & Fiber. They help prevent digestive problems, help regulate blood glucose and good cholesterol. Apples are loaded with dietary fibre, which helps to decrease the chance of Constipation & Colon Cancer. Apples also help Lower Cholesterol Levels, ease Digestion, reduce Liver and Digestive tract issues. Apples are rich in Antioxidants, including Flavonoids and Polyphenol. Antioxidants are disease-fighting compounds. Because of this, Apples are believed to prevent various forms of cancer and DNA damage. Scientists believe these compounds help prevent and repair oxidation damage that happens during normal cell activity. Apples are also full of a fibre called pectin. Pectin is classed as a soluble, fermentable and viscous fibre, a combination that gives apples a huge list of health benefits.

To read more about the HEALTH BENEFITS OF APPLE, Click here...

Recipe Type - Smoothie
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 15 - 20 Minutes

For more JUICES, DRINKS & SMOOTHIES, Click here...

HOW TO MAKE APPLE SMOOTHIE

APPLE SMOOTHIE

INGREDIENTS:

Apples - 2 Fruits
Almonds - 4-5 Nuts
Milk - 2 Cups
Dates 3-4 Nos.
Sugar/Honey - 1/4 Cup
Ice Cubes - 1 Cup

METHOD:

Peel, core and discard the seeds.
Cut the Apples into cubes.
Blend the Apple Cubes, Dates, Milk, Ice cubes and Sugar/Honey in a blender.
Puree until all the ingredients are smooth, creamy, and sugar is well dissolved.
Pour it out into serving glasses.
Served Apple Smoothie chilled.

NOTES:

Grinding the ice cubes with the fruit yields a perfectly chilled and thick smoothie.
Can substitute Sugar with Honey.
Apples are naturally sweet, can prepare the smoothie without any additional sweeteners.
Adjust the amount of Sugar/Honey to suit your taste preference.
Adding Almonds to this Smoothie is purely optional.
Substitute Milk with Yogurt/Almond Milk, if you prefer.
Can add a tinge of Cinnamon in your Apple Smoothie, if you prefer.
Drink it immediately for better taste because it will turn brown within half an hour.

Selecting & Storing the Apples

While buying Apples look for the firm, brightly coloured apples having no bruises, damages, shrivelled skin etc.,
It is always better to prefer individual apples over the pre-packed ones. This way you’ll be able to smell the apples.
Never buy the apples that smell musky.
Store Apples in your refrigerator. Wrap the apples up in a plastic bag and place them in the coldest area of your refrigerator after sprinkling them with water. If you store the apples properly, it will stay fresh for almost 2-3 weeks.
Normal room temperature can also be quite suitable for storing apples for a short time. Just make sure to check them regularly since they will ripen more rapidly at room temperature.
Apples can speed up the ripening process of other fruits as it emits a natural gas called Ethylene. To use these ‘ripening’ benefits of apples, wrap it up along with the unripe fruit in a plastic bag.

ROSE MILK - BANDUNG ROSE SYRUP

As quoted by somebody,

Rose Milk is a Drink, but Bandung is a feeling!!!

I am sure this quote would have been from a person who has tasted both Rose Milk & Bandung.

I think this is one drink which comes along with nostalgic memories to most of us. But I am not sure when & where we got into liking Rose Milk. I haven't had this drink when I was a kid. Though summers went by with loads of fresh juices, then came Kissan Squash & Rasna. An Orange flavoured Kissan Squash and sometimes Lemon Squash was a default item stored by my Mother. Along with Doordarshan came Roohafza, a ready-made Rose Syrup, and our trial with that went along just once. We didn't have a fridge then and so very rarely my Mom bought Ice Cubes from the nearby shop and made these drinks with ice cubes for us. Me with the Tonsillitis and my brother with wheezing problem, we were never allowed to have cold items.

Those were the days these drinks were extra special and making it cold with ice cubes took us to another level of excitement. I feel nowadays we stock up all kind of drinks in our refrigerator and make it so often. What's lost in the midst of it, is the excitement we had as kids for these Cold Drinks. We had to wait all year until Summer for these cold treats, least to mention our doze of Ice creams (allowed only once during Summer).

Well, when talking about Rose Milk, I can never skip the topic mentioning the Rose Milk served at Coimbatore Shree Annapoorna Gowrisankar. A trip to the restaurant is incomplete without this Rose Milk drink. And the tradition is still continued even by my kids, to date... And it so happened that when I took my Malaysian friend to CBE. I was so damn eager to treat her with this wonderful drink, thinking that she’d have never tasted it before. (Least I had the knowledge of Malaysian Food & Drinks then...). To my astonishment, she said, BANDUNG LAH!!! Oh well, though I was a bit disappointed, I thought I have to taste it when I’m back home.

Rose Milk & Bandung - Both being the same drink, but the only difference is that Rose Milk is usually made with Rose Syrup mixed with Milk. Whereas, Bandung is prepared with Evaporated Milk or Condensed Milk and Rose Syrup. Both the drinks are topped with loads of Ice Cubes or served cold. Bandung is slightly thinner compared to Rose Milk. Another version called Syrup Bandung prepared without Milk/Evaporated Milk is another popular drink in Malaysia & Singapore. I have given the recipe for both Rose Milk & Bandung Rose Syrup in this post, and I have used ready-made Rose Syrup for the purpose.
But the real love for this Rose Milk alias Bandung happened with the Rose Milk sold at a Cendol Stall near my son's University at Nilai. He had got into a routine addiction for this Rose Milk. This recipe is prepared with the Rose Syrup I bought from the stall. They even sell it topped with ingredients like Sweet Corn, Rajma, Barley or Grass Jelly(Cincau).

Rose Milk is a quick & wonderful summer cooler made with rose syrup & milk. Mix the Rose Syrup into the chilled Milk and there you go with a cooling & refreshing drink. Chill it up in the refrigerator or serve it topped with ice cubes. The Pink Colour and above all the inviting Rose flavour is what is best about this drink. It also serves best to be served as a non-alcoholic drink in your Party Menu. Another advantage of this Rose Milk is that it happily falls under the category of a dessert masquerading as a drink.

For more JUICES, DRINKS & SMOOTHIES, Click here...

Recipe Type - Drink
Difficulty - Easy
Serves - 2
Author - SM

Preparation Time - 5–10 Minutes

Chilling Time - Few Hours

For a detailed Recipe on HOW TO MAKE ROSE SYRUP, Click here...

HOW TO MAKE ROSE MILK - INDIAN STYLE

ROSE MILK - BANDUNG ROSE SYRUP

INGREDIENTS:

For Rose Milk:

Milk - 2 Cups (Chilled)

Rose Syrup - 3–4 Tablespoons

Ice Cubes - few

Optional Ingredients:

For Garnishing:

Basil(Sabja) Seeds - 1 Teaspoon

Rose Petals - few

METHOD:

Chill the Milk in the refrigerator for a few hours.
Fill a Boston Shaker with some Ice Cubes.
Pour in the Rose Syrup & Chilled Milk into it.
Shake well until well combined.
Pour in the Rose Milk/Bandung into a tall glass.
Garnish Rose Milk with soaked Basil Seeds & fresh/dry Rose Petals (Optional).
Serve Rose Milk chilled, immediately.

NOTES:

I usually chill the Milk in the refrigerator before making Rose Milk.
Can add more Ice cubes if you prefer to.
Traditional Rose Milk is not watery.
Adjust the amount of Rose Syrup to suit your preference and sweet level.
Garnishing the Rose Milk with Basil Seeds & Rose Petals are truly optional.
Can simply mix all the ingredients in a big bowl, too.

HOW TO MAKE BANDUNG ROSE SYRUP - MALAYSIAN STYLE

ROSE MILK-BANDUNG ROSE SYRUP

INGREDIENTS:

For Bandung Rose Syrup:

Evaporated Milk - 1/2 Cup

Water - 2 Cups

Rose Syrup - 3/4 Cup

Ice Cubes - a few

Optional Ingredients:

For Garnishing:

Sweet Corn - a few Teaspoons

Rajma/Red Bean - a few Teaspoons

Barley - a few Teaspoons

Cincau - a few pieces

METHOD:

In a large bowl, combine the Rose Syrup, Evaporated Milk.
Pour in the Water and stir well until well combined.
Top it up with few Ice cubes.
Pour in the Bandung Rose Syrup into a tall glass.
Garnish Bandung Rose Syrup with few teaspoons of cooked Barley/Rajma/Red Bean, few teaspoons of Sweet Corn or with few pieces of Grass Jelly(Cincau) (Optional).
Can add all the above garnishing or play around with one or two of your preferred ingredient.
Serve Bandung Rose Syrup chilled, immediately.

NOTES:

Traditionally, Bandung Rose Syrup is slightly thinner than Rose Milk. Adjust the consistency to suit your preference.
Can substitute Evaporated Milk with Condensed Milk (use about 2-3 Tablespoons).
Condensed Milk & Rose Syrup have added sugar in it. Adjust accordingly.
Adjust the amount of Rose Syrup to suit your preference and sweet level.
Can add more Ice cubes if you prefer to.
Garnishing Bandung Rose Syrup with Barley or Rajma/Red Bean or Sweet Corn or with few pieces of Grass Jelly(Cincau)are truly optional.
If preferred, serve Bandung with all the above garnishing, or play around with one or two of your preferred ingredient.

HOMEMADE PINEAPPLE JUICE

     Homemade Pineapple Juice – refreshingly sweet, a bit tangy with just the right amount of tartness made from real fresh pineapples. Easy, simple and loaded with tons of nutrients in every glass. A glass of Pineapple juice is fit enough to serve you with an essential dose of vitamin C for a day. A delicious tropical delight, which can boost your immunity & also can suppress inflammation.
     Pineapple Juice is one of my ultimate favourite homemade juice. A natural juice made from fresh pineapple, this drink is deliciously sweet with just the right balance of tartness and tanginess. You can serve this for breakfast, lunch, backyard parties, dinner or basically anytime you need something to wash down all those delicious foods.

     Drink it as such or convert your simple Pineapple Juice to Fun Drinks. Pineapple juice can be turned into wonderful combinations adding just other few ingredients like Ginger or Lemon or Mint. Combine it with other Juices like Watermelon/Orange Juice for a beautiful combination of flavours & colours. Combine it up with your favourite Lemonade for a zingy & tangy Pineapple Lemonade. Add it into your favourite Mocktail/Cocktail for yet another fun drink. Try making a simple mocktail by combining this homemade Pineapple Juice with Coconut Cream/ Milk for a tropical treat - Virgin Pina Colada.

For more JUICES, DRINKS & SMOOTHIES, Click here...

Recipe Type - Juice
Difficulty - Medium
Serves - 3-4
Author - SM

Preparation Time - 15 -20 Minutes

HOW TO MAKE PINEAPPLE JUICE

INGREDIENTS:

Pineapple - 4 Cups
Sugar/Honey - 2 Tablespoons
Water - 1/2 Cup
Ice Cubes

Add-ons (If preferred):

Lime Juice - 1/2 Tablespoon
Mint Leaves - Few

METHOD:

Using a knife, slice off the top & bottom part of the Pineapple, and cut off the outer layer.
Slice the Pineapple and cut it into chunks.
Add Pineapple Chunks along with some Water into a blender.
Blend until smooth.
Pour the Pineapple Juice through a strainer.
The pulp would be thick, so it will take some time for the juice to be strained.
To speed up the process, press the pulp with a spoon/spatula.
I use my juicer jar (which came along with my blender) for the purpose, which has a strainer within which makes the process easier.
Collect the strained Pineapple Juice in a bowl.
Add Honey/Sugar to sweeten up the Pineapple Juice.
Pour it into a tall glass and serve the Pineapple Juice chilled or at room temperature.
Can add a few teaspoons of Lemon Juice to add zing to the Pineapple Juice.
Muddle a few Mint Leaves and pour chilled juice over it for a mint flavoured Pineapple Juice.

NOTES:

I have used 1 Medium Sized Fruit in this recipe and I got 3 Tall glasses of Pineapple Juice out of it.
Adding Sweeteners to the drink is purely optional.
Adding Lemon Juice or Mint Leaves to the juice can give you an extra note of taste and flavour to Pineapple Juice. But it is purely optional.
Freshly extracted Pineapple Juice (without added sweeteners) can be stored in the refrigerator for about 24 hours.

HOW TO MAKE MULLED APPLE JUICE

INGREDIENTS:

To Cook Apples:

For Mulled Apple Juice:

METHOD:

To Cook the Apples:

For Mulled Apple Juice:

NOTES:

HOW TO MAKE PEAR JUICE WITH HONEY, LEMON & GINGER

PEAR JUICE WITH HONEY, LEMON & GINGER

INGREDIENTS :

METHOD:

NOTES:

HOW TO MAKE GINGER SYRUP/GINGER WINE FOR GINGER ALE

HOW TO MAKE GINGER ALE

INGREDIENTS :

For Ginger Ale :

METHOD:

NOTES :

HOW TO MAKE ILANEER NANNARI SARBATH - TENDER COCONUT & NANNARI SARBATH

INGREDIENTS :

METHOD:

NOTES :

HOW TO MAKE APPLE SMOOTHIE

INGREDIENTS:

METHOD:

NOTES:

Selecting & Storing the Apples

HOW TO MAKE ROSE MILK - INDIAN STYLE

INGREDIENTS:

For Rose Milk:

Optional Ingredients:

For Garnishing:

METHOD:

NOTES:

HOW TO MAKE BANDUNG ROSE SYRUP - MALAYSIAN STYLE

INGREDIENTS:

For Bandung Rose Syrup:

Optional Ingredients:

For Garnishing:

METHOD:

NOTES:

HOW TO MAKE GREEN APPLE JUICE WITH HONEY, LEMON & GINGER

INGREDIENTS :

METHOD:

NOTES :

HOW TO MAKE PINEAPPLE JUICE

INGREDIENTS:

Add-ons (If preferred):

METHOD:

NOTES:

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