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1
Wash the pineapples. Use a sharp knife and cutting board to remove the peeling. Cut into one-inch pieces.
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2
Transfer to a deep pot. I use an 8 quart pot.
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3
Use the knife to slice the pineapple off the core. Discard the core. Dice into one-inch pieces. Add to pot.
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4
Add enough water to the pot to cover the pineapple. Bring to a boil on high and boil on medium-high until the pineapple and skin are soft and mushy.
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5
Remove the pot from the stove. Cover the pot completely and allow the mixture to sit for 8 hours or overnight at room temperature.
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6
Pour the mixture through a metal sifter to remove the larger pieces of pineapple peel. Use a cook spoon to press help force the liquid through the sifter.
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7
Next, Use a clean cotton kitchen cloth to strain out the finer particles. You will have to use your hand to squeeze the pineapple beer out of the cloth.
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8
To sweeten, first melt sugar over low heat. Add the melted sugar and mix well. I recommend adding a half cup of the melted sugar at a time, until it is sweetened to your taste. Cut and squeeze lime. Add to juice. Chill and enjoy. Store in the fridge.
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9
*Tips:
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10
Make sure to buy the pineapple ripe. Pineapple is one of those fruits that does not ripen or sweeten if it is picked green.
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I determine the ripeness of a fresh pineapple by the smell. You can't always go by the color because color may vary. A ripe pineapple will have a fresh, tropical smell. If it smells unpleasant or has soft and dark spots, it is bad.
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12
Store your pineapple at room temperature so that it keeps the sweet and tangy flavor.
