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Peel, core, and spiral-slice apples in seconds — pie prep
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Apple wood — mild, sweet smoke for poultry and pork
Spiral corer — core, peel, and slice pineapple in one motion
Korean traditional ginger tea blend — warming, medicinal, cold remedy
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Peel, core, and spiral-slice apples in seconds — pie prep
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Apple wood — mild, sweet smoke for poultry and pork
Spiral corer — core, peel, and slice pineapple in one motion
Korean traditional ginger tea blend — warming, medicinal, cold remedy
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Cut off crown and peel from pineapple, then quarter pineapple lengthwise and core. Cut fruit into 1-in. chunks and whirl in a blender, a portion at a time, with 2 cups water until pureed. Pour puree through a fine strainer into a large bowl, squeezing pulp to remove all juice; discard pulp. (If using jarred juice, mix with 2 cups water in a bowl.) Whirl ginger in blender with 2 more cups water until pureed. Pour through strainer into pineapple juice, squeezing liquid from pulp; discard pulp. Stir in lemon juice, then add sugar to taste. Pour into a pitcher, cover, and chill until cold, at least 2 hours. Stir, then pour over ice. Make ahead: Up to 3 days, chilled.