flipGinger Pineapple Refresher
Ginger Pineapple Refresher
Why this dish? In Alice's time, Hawai‘i was the kingdom of pineapple, with plantations stretching as far as the eye could see. For a researcher bent over her distillations under Honolulu's heat, nothing beat a glass of fresh pineapple with ginger to cool down.
Fresh pineapple juice infused with ginger, topped up with cold water: golden, sweet-tart, with just the right kick. The drink for muggy afternoons.
Under the Mānoa sun, believe me, you quickly get a dry throat from blowing on your flasks. I would then press a ripe pineapple — there were plenty all over the island — and grate in some ginger, which wakes everything up with a little bite. A bit of cold water on top, and there you have it, enough to get back to work with a clear head. That's my everyday chemistry: press, infuse, mix.
- •Ripe pineapple — one (sweet-sour base)
- •Fresh ginger — a piece (spiciness)
- •Cold water — to taste (dilution)
- •Cane sugar — if needed (adjustment)
Ginger Pineapple Refresher
Fresh pineapple juice infused with ginger, topped up with cold water: golden, sweet-tart, with just the right kick. The drink for muggy afternoons.
Why this dish? In Alice's time, Hawai‘i was the kingdom of pineapple, with plantations stretching as far as the eye could see. For a researcher bent over her distillations under Honolulu's heat, nothing beat a glass of fresh pineapple with ginger to cool down.
Under the Mānoa sun, believe me, you quickly get a dry throat from blowing on your flasks. I would then press a ripe pineapple — there were plenty all over the island — and grate in some ginger, which wakes everything up with a little bite. A bit of cold water on top, and there you have it, enough to get back to work with a clear head. That's my everyday chemistry: press, infuse, mix.
Ingredients (period version)
- Ripe pineapple — one (sweet-sour base)
- Fresh ginger — a piece (spiciness)
- Cold water — to taste (dilution)
- Cane sugar — if needed (adjustment)
Ingredients
- Fresh pineapple juice (or pure juice) — 500 ml (sweet-sour base)
- Fresh grated ginger — 2 tsp (spiciness)
- Cold or sparkling water — 300 ml (dilution)
- Lime juice — 1 tbsp (brightness)
- Ice cubes — as desired (chill)
Method
- Grate the ginger and mix with the pineapple juice; let infuse for 15 minutes in the fridge.
- Strain to remove ginger fibers.
- Dilute with cold water (or sparkling water), add lime juice.
- Serve over ice, well chilled.
How it was made : Pineapple, planted on a large scale in Hawai‘i from the end of the 19th century, was ubiquitous and cheap in the archipelago. Ginger, brought by Asian communities, flavored both dishes and drinks. Fruits were squeezed by hand, without a juicer.
The contemporary twist : Let it ferment slightly for 2 days with a bit more sugar to get a sparkling pineapple "tepache" — a lively, tangy modern version.
Alice Ball · Charactorium
