n half, and serve.
Pineapple-Ginger Relish:
Combine all ingredients
about 5 minutes. Stir shallot, pineapple, ginger, lemon grass, cilantro, honey, vinegar
Wash the ginger root. Cut it into
Scoop 1/2 cup of pineapple sorbet into each of 4 tall glasses.
Add 1/2 cup of pineapple juice to each glass.
Pour 1/2 bottle of ginger beer into each glass.
Top each drink with 1/4 can of crushed pineapple.
Serve immediately with long straws.
To make the pineapple-rum: Peel, core and slice pineapple and pack into
Mix sugar and water; heat.
Add bananas, pineapple-grapefruit drink and orange juice; freeze.
Set out to thaw (but not completely) before serving.
Add ginger ale.
Rum may also be added.
aking dish, stir pineapple and soy sauce with ginger, garlic and tabasco
Combine pineapple, green onion, ginger, jalapeno pepper, salt and pepper, if desired, in a bowl and serve as a table condiment with chicken.
Nutrition Information Per Serving: Calories 360; Total fat 8g; Saturated fat 2g; Cholesterol 160mg; Sodium 480mg; Total carbohydrate 21g; Fiber 2g; Protein 49g; Vitamin A 8%DV*; Vitamin C 28%DV; Calcium 6%DV; Iron 15%DV.
*Daily Value.
CITRUS ICE CUBES: Fill each compartment of an ice cube tray with 1 piece of cut up fruit. Fill with water and freeze until solid.
PUNCH: In a large pitcher combine the punch ingredients except for the ginger ale and sliced oranges. Cover and chill for at least 2 hours but up to 24 hours.
Strain and discard ginger and the pulp.
Slowly stir in the ginger ale. Serve the punch over citrus ice cubes in chilled glasses.
Garnish with scewered orange slices.
Each serving approximately 3/4 cup.
Drain pineapple well.
Chop ginger roughly.
Combine pineapple, ginger, sour cream and honey in a medium sized non-metal bowl.
Mix well.
Cover with plastic wrap and leave overnight for the mixture to set and the flavours to mingle.
Slice pineapple, the peel, the core and all, into thin slices.
Combine the sliced pineapple with the cloves, sugar and ginger in a bowl large enough to hold the water.
Pour the boiling water over the mixture and stir.
Cover and refrigerate for at least 12 hours and up to a day.
When ready to serve, strain into a pitcher, discarding the pineapple solids and spices.
Wash the pineapple and celery. Process with the ginger through the juicer.
Stir oil into the juice and mix well.
Pour into a chilled glass and enjoy immediately!
Add grenadine and orgeat into a bottom of glass.
Mound ice into glass.
Add white rum and orange curaco.
Add OJ, sweet and sour, and pineapple juices.
\"Float\" Bacardi dark rum and Myers dark rum on top.
**Should go in a glass aprox 13- 15 ounces***.
In punch bowl, combine chilled pineapple-grapefruit drink, lemon juice, cold water, soft drink powder and sugar.
Stir until soft drink powder and sugar are completely dissolved.
Top punch with large spoonfuls of lime sherbet.
Resting bottle on rim of the punch bowl, carefully pour in carbonated beverage.
Serve some sherbet with each cup of punch.
Serves 30 to 35.
he skillet. Add onion and ginger. Cook for 1 minute. Add
In a large punch bowl combine pineapple juice, sprite and drink mix. Stir, and serve over ice.
Pour the crushed ice and water into a large drinking glass.
Add the orange juice and the pineapple juice. Stir and drink.
This drink can also be made quickly in a blender. Serves 1 or 2.
peel the ginger and cut into thin slices.
boil the ginger slices in a pot with water and sugar and let boil for 10 minutes. stir every now and then. set the pot aside and let the mixture cool completely.
strain the drink and dilute with mineral water to desired sweetness.
serve with lime and ice.
Cut and slice pineapple into chunks.
Blend in blender 2 to 3 minutes until smooth.
Strain and place in pitcher.
Add sugar, water and ice.
This is a very popular tropical drink.
In a cocktail shaker, combine all ingredients with ice. Shake well and strain into a martini glass. Garnish with lime wedge.
For the ginger syrup:.
In a medium saucepan over high heat, combine sugar, ginger and water and bring to a boil. Reduce heat and simmer until syrupy and reduced by half, about 40 to 45 minutes. Strain ginger pieces out and reserve syrup.
(Trick: toss dried ginger in sugar, bake at 200 degrees until dried thru, about 4 hours and voila-ginger candy).