- Prep Time
- 1 pineapple (4 to 5 pounds)peeled, cored and cut into spears
- 1 2-inch-long piece fresh ginger, peeled and quartered
- 4 large peaches, coarsely chopped, or two 10-ounce bags frozen peaches
Using a juicer, juice the pineapple and ginger together; refrigerate until chilled. Using a blender and working in 2 batches, puree the pineapple juice with the peaches.