Pineapple Lime And Ginger Soup Recipes

PINEAPPLE & GINGER PUNCH

Steps:

• Pour the pineapple juice and lime juice into a blender. Add the mint and a couple of handfuls of ice, then blitz until the ice is crushed. Pour into tumblers filled with more ice, then top up with the ginger beer.
• Garnish each glass with mint and star anise.

PINEAPPLE AND GINGER SMOOTHIE

Steps:

• Blend pineapple, ginger, yogurt, pineapple juice, cinnamon, and ice (if using fresh pineapple).

PINEAPPLE, LIME, AND GINGER SOUP

Steps:

• Use a blender to grind the ginger, 1 teaspoon cumin, and green chile peppers.
• In a medium saucepan, add 1 cup water, pineapple, tomato, and salt. Place over a low heat. When the pineapple and water have come to boil, add the ground mixture. Raise and lower the heat to bring to a boil several times. Add the remaining water, and bring to a boil again. Add cilantro, and remove from heat. Mix in lime juice.
• In a small pan, heat oil over medium heat, and add the remaining cumin seeds. Fry till golden, and add to the soup as a garnish.

PINEAPPLE, LIME, AND GINGER SOUP

Steps:

• Use a blender to grind the ginger, 1 teaspoon cumin, and green chile peppers.
• In a medium saucepan, add 1 cup water, pineapple, tomato, and salt. Place over a low heat. When the pineapple and water have come to boil, add the ground mixture. Raise and lower the heat to bring to a boil several times. Add the remaining water, and bring to a boil again. Add cilantro, and remove from heat. Mix in lime juice.
• In a small pan, heat oil over medium heat, and add the remaining cumin seeds. Fry till golden, and add to the soup as a garnish.

PINEAPPLE-GINGER SYRUP

Steps:

• With a sharp knife, slice off top and bottom of pineapple. Holding fruit upright on cutting board, slice off peel in strips; reserve peel. Cut flesh into 8 wedges. Remove core; reserve. Refrigerate wedges for another use.
• Cut reserved peel and core into 1-inch pieces; place in a medium saucepan with ginger, sugar, and 4 cups water. Boil until reduced to 1 cup, 25 to 30 minutes. Strain, discarding solids; chill.

CHEAT'S PINEAPPLE, THAI BASIL & GINGER SORBET

Steps:

• A couple of days before eating, tip everything into a blender or smoothie maker with 200ml water and blitz until very smooth. Pour into a freezable container and freeze overnight until solid.
• A few hours before serving, remove from the freezer and allow to defrost slightly so it slides out of the container in a block. Chop the block into ice cube-sized chunks and blitz in the blender or smoothie maker again until you have a thick, slushy purée. Tip back into the container and refreeze for 1 hr or until it can be scooped out.
• To serve, scoop the sorbet into chilled bowls or glasses and top with extra basil. If you want you can drizzle with something a little more potent, such as vodka or white rum.