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Pineappleade
Pour one half cupful of pineapple juice over cracked ice. Sweeten to taste and serve very cold.
A single glass, assembled in about a minute. The only real decisions are what juice you use and how you sweeten it.
- YieldHalf a cup of juice over ice makes one short tumbler. Multiply for a pitcher; add the ice per glass rather than to the pitcher so nothing waters down while it stands.
- The juice the book meansDepending on the book's date, canned pineapple juice may not have been an ordinary purchase; juice was often got by grating a ripe pineapple and pressing the pulp through cheesecloth, or by draining canned sliced pineapple. Fresh-pressed juice is thicker, more acidic and more fragrant than the modern canned product. The recipe calls for no dilution either way.
- Sweeten with syrup, not sugarGranulated sugar dissolves very slowly in a cold drink and tends to settle at the bottom. Use a simple syrup of equal parts sugar and water, boiled and cooled, and add it a spoonful at a time. Pineapple varies enormously in sugar, so "to taste" is doing real work here.
- Cracked iceCracked ice means ice broken into rough pieces smaller than a cube, not crushed to snow. It chills fast and dilutes a little, which this undiluted juice wants. A cube-filled glass gives a sharper, less rounded drink.
- StrainingFresh pineapple juice throws a heavy pulp. Strain it through a fine sieve before it goes over the ice unless you want the fibre, which is unpleasant through a straw.
- A squeeze of lemonCanned pineapple juice is duller and flatter than fresh; a teaspoon of lemon juice per glass sharpens it.
Fruit "ades" -- lemonade, orangeade, pineappleade -- were a staple of drink and household books because they were familiar, cheap and required nothing but fruit, sugar and ice. Hawaiian pineapple canning expanded rapidly in the first two decades of the twentieth century, and canned pineapple became an ordinary grocery item.