Prepare fresh pineapple juice for a refreshing summertime drink. This homemade recipe is made with fresh pineapple and has the perfect balance of sweet and tart. Takes less than 10 minutes to prepare!

Three tall pineapple juice glasses placed on a patio floor next to green plant. - 1
  • Ingredients
  • How to make Pineapple Juice
  • How to store
  • Other Drink Recipes

I love all kinds of juice throughout the warmer months, but my favourite remains pineapple juice. It has the right amount of tartness and sweetness to make your taste buds zing! I’ve made with a slow juicer and a blender , and the juice is ready within minutes.

Glass of a pineapple juice garnished with fresh mint leaves - 2 Three glasses of fresh pineapple juice are placed next a small bowl filled with pineapple slices - 3

Ingredients

Fresh ripe pineapples – for the best taste, I use freshly bought pineapples and do not use unripe pineapples. Typically a very green pineapple will be unripe. I have noticed the best pineapples for juicing have a sweet aroma at the base and slight give when pressed—this ensures maximum juice sweetness and avoids a too-tart flavour.

Also, ripe pineapples contain more natural sugars and softer fibres, making the final juice smoother.

Optional additions:

Fresh ginger – I have used a small piece of ginger as I love the flavour in drinks. I also add ginger daily to my cup of Karak Chai .

Sugar – have a taste of the pineapples or juice and add see if you need extra sugar or sweetener to achieve the right amount of sweetness for you. Granulated sugar is a good option as it doesn’t impart flavour of its own.

Chaat masala or black salt

Mint leaves – to serve. I love adding mint leaves which add their own freshness. Also, it looks fancy!

I use any leftover pineapple to make Coconut and Pineapple Thai Fried Rice , Chilli Cheese and Pineapple Parcels or Air Fryer Grilled Pineapple .

Two fresh pineapples are on a wooden tray - 4

How to make Pineapple Juice

Full measurements can be found in the recipe card below

You will need a chopping board and large sharp knife. Sharp chef’s knife is the best to cut pineapples.

Start by cutting off the top and bottom of the pineapple.

one pineapple's crown upper part and bottom part sliced off - 5 fresh pineapple's top and bottom part cut off - 6 Halves of fresh pineapple next to knife - 7 core removed from the pineapple - 8

Cut the pineapple into half. Remove the core of the pineapple. Cut the pineapple into small pieces

Slice off the pineapple skin, being careful not to remove too much of the flesh.

Discard the outer skin.

Two halves of fresh pineapple on a cutting board - 9 fresh pineapple slices on a chopping board - 10 Sliced unpeeled pineapple slices on a wooden chopping board next to a sharp chef's knife - 11 peeled, sliced and cut pineapple pieces on a wooden chopping board - 12

Blender Method (without a juicer)

Place the pineapple slices in a blender alongside any additions such as ginger.

Blend the pineapple until it becomes a smooth puree. If the pineapple is too thick, you can add a little bit of water to help it blend better.

fresh pineapple pieces along with root ginger piece and some water in the blender jug - 13 blended pineapple ginger juice in a blender - 14

Strain the pineapple puree through a fine mesh strainer or cheesecloth to remove any pulp or fibre. Discard the solid material.

Taste the juice and add sugar if needed to sweeten to your desired taste.

Straining the pineapple juice from the blender into a glass - 15 Three glasses filled with homemade pineapple juice and garnished with fresh mint leaves - 16

Juicer Method

For the juice extractor method, ensure to cut the pineapple into smaller pieces to fit down the juicer chute.

You can transform the remaining pulp by adding into smoothies or add to popsicles.

Use as a replacement for pineapple chunks in this Tropical Smoothie .

How to store

Enjoy fresh juice immediately for best results.

Store leftover juice in an airtight container and keep in the fridge for up to 5 days. I give it a shake if it has separated.

three glasses of homemade pineapple ginger juice, next to whole fresh pineapple on a patio - 17

Other Drink Recipes

Mango Lassi

Rose Lassi

Iced Coffee with Ice Cream

Lavender Frapucchino

Apple Martini (non-alcoholic)

Hibiscus Basil Seeds Summer Cooler

Cardamom Mojito (alcohol free)

Masala Tea (chai)

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

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Three glasses of homemade pineapple juice on a patio floor next to reusable straws and a flower pot - 18

Fresh Pineapple Juice Recipe

Equipment

  • 1 Sharp knife
  • 1 Blender or juicer

Ingredients

  • 1 small pineapple ripe
  • 1 inch ginger fresh
  • ½ cup water

Instructions

  • First prepare pineapple by cutting off top and bottom part of the pineapple using a sharp knife.
  • Remove the core of the pineapple. Cut into small pineapple pieces.
  • Cut the pineapple in to half.
  • Remove the core of the pineapple.
  • Cut the pineapple into small pieces.
  • Discard the outer skin

Blender Method (without a juicer)

  • Place the pineapple slices in a blender alongside any additions such as ginger.
  • Blend the pineapple until it becomes a smooth puree. If the pineapple is too thick, you can add a little bit of water to help it blend better.
  • Strain the pineapple puree through a fine mesh strainer or cheesecloth to remove any pulp or fiber. Discard the solid material.
  • Taste the juice and add sugar if needed to sweeten to your desired taste.

Juicer Method

  • For the juice extractor method, ensure to cut the pineapple into smaller pieces to fit down the juicer chute.
  • You can transform the remaining pulp by adding into smoothies or add to popsicles.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Three glasses of homemade pineapple juice on a patio floor next to reusable straws and a flower pot - 19

Fresh Pineapple Juice Recipe

Equipment

  • 1 Sharp knife
  • 1 Blender or juicer

Ingredients

  • 1 small pineapple ripe
  • 1 inch ginger fresh
  • ½ cup water

Instructions

  • First prepare pineapple by cutting off top and bottom part of the pineapple using a sharp knife.
  • Remove the core of the pineapple. Cut into small pineapple pieces.
  • Cut the pineapple in to half.
  • Remove the core of the pineapple.
  • Cut the pineapple into small pieces.
  • Discard the outer skin

Blender Method (without a juicer)

  • Place the pineapple slices in a blender alongside any additions such as ginger.
  • Blend the pineapple until it becomes a smooth puree. If the pineapple is too thick, you can add a little bit of water to help it blend better.
  • Strain the pineapple puree through a fine mesh strainer or cheesecloth to remove any pulp or fiber. Discard the solid material.
  • Taste the juice and add sugar if needed to sweeten to your desired taste.

Juicer Method

  • For the juice extractor method, ensure to cut the pineapple into smaller pieces to fit down the juicer chute.
  • You can transform the remaining pulp by adding into smoothies or add to popsicles.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

This Turkish Semolina Halva or Irmik Helvasi is a delicious semolina dessert from Turkish cuisine. Made from just five basic ingredients , this halva is so easy and quick to make .

Turkish semolina halwa garnished with ground pistachio nuts and dried rose petals, served with a spoon - 20
  • Why you will love this recipe:
  • Ingredients for Turkish Semolina Halva Versions of Semolina Halva
  • Semolina Halva Recipe Method
  • Tips
  • Serving Suggestions
  • Storage

I was recently talking to my Turkish-Cypriot friend about similarities in language, culture and food. She is the same friend who give me her Grandma’s delicious recipe for Instant Pot Cypriot Stuffed Peppers .

One such similarity we came across were semolina desserts.

Whilst in India Sooji no Siro (Semolina Halwa) is prepared, Turkish people prepare irmik helvası which is a dessert made with semolina flour, butter, milk, sugar and pine nuts.

She told me it is also known as semolina helva and is a traditional dessert commonly prepared during funerals but also other important life events or religious holidays.

Semolina flour halva is prepared mostly by home cooks and is not available in restaurants/outdoors.

This delicious dessert is served with a scoop of ice cream ( maraş dondurması) in the summer months or warm in the winter.

I had my semolina flour helva alongside a hot cup of Karak Chai (Qatari Tea)

Semolina Halva Recipe is different to Tahini Halva which is made with sesame seed paste, nuts and sugar. My Mum’s Tahini Pistachio Halva is one of my favourites.

I haven’t tried my hand at many traditional Turkish desserts but this buttery semolina halva is a wonderful introduction into Turkish culture.

Some Middle Eastern desserts I love to make are Instant Pot Revani , Air Fryer Baklava and this fusion Baklava Barfi (Baklava fudge)

irmik helvasi served with golden spoons in three white plates next to ground pistachio bowl - 21

Why you will love this recipe:

Made with simple ingredients

Easy to follow for first time cooks

Egg-free dessert that can be made vegan

The type of dessert you will want to make again and again

Enjoyed by every family member

Ingredients for Turkish Semolina Halva

Full measurements can be found in the recipe card below.

Semolina – Semolina is coarsely milled durum wheat. You will need coarse semolina. You can find coarse semolina in both Indian and Turkish grocery stores.

Butter – Instead of butter you can use oil such as sunflower oil, light olive oil or vegetable oil. Ghee would also work but it would taste more like an Indian halwa as opposed to a Turkish Halva!

Milk – I have used whole milk but you can use semi skimmed or skimmed milk too. To make this recipe vegan, use a dairy-free milk.

Sugar – I have used granulated white sugar.

Pine nuts – crunchy pine nuts stand this recipe apart!

Turkish Semolina Halva or Irmik Helvasi ingredients, semolina, sugar, butter, milk, pinenuts in bowls - 22

Versions of Semolina Halva

Add a few drops of rose water

Vanilla extract

Orange zest or lemon zest

Cinnamon powder

Add grape molasses towards the end of cooking to give deeper colour and flavour

Vegan – Use vegan butter and plant-based milk.

Gluten-free – To make this recipe gluten-free, you need to use a gluten-free flour alternative such as rice semolina.

Semolina Halva Recipe Method

Follow this basic recipe for the most delicious semolina halva.

In a heavy bottomed frying pan, melt butter (or oil alternative) on medium heat.

Add the pine nuts, switch to a low heat and sauté until the nuts are light brown. Tip in the semolina and cook on medium-low heat.

unsalted butter heating in a frying pan - 23 in melted hot butter pine nuts are added in the frying pan - 24

You must continually stir the semolina to prevent it burning. The color of the semolina should be golden brown. This will take around 10-15 minutes.

I used a silicon spatula for my non stick pan, but you can use wooden spoon too.

semolina added to the melted butter and pine nuts in the frying pan - 25 light brown roasted semolina in a frying pan to make irmik helvasi, turkish semolina halva - 26

Meanwhile, prepare the milk syrup.

In a separate saucepan, heat the milk, water and sugar until the sugar dissolves.

in the milk pan water, milk and sugar added and boiled - 27 roasted golden brown semolina in a frying pan - 28

Once the semolina is a beautiful golden colour and smells roasted, pour over the sugar mixture.

Be careful here – the hot syrup can spit and burn you.

Add any extra flavourings at this stage.

milk syrup added to the golden brown roasted semolina - 29 A female hand is stirring the semolina halva with a spatula - 30

Cook the helva until the moisture absorbs and the semolina becomes fluffy.

Plate up in a serving dish or in individual bowls. Serve warm or at room temperature.

To shape the halva, you can use silicone moulds or a small bowl or a spoon to make quenelles.

Bon appetit / afiyet olsun!

cooked turkish semolina helva in a pan - 31 irmik helvasi turkish semolina halva served in a white bowl garnished with ground pistachio nuts - 32 Turkish Semolina dessert or Irmik Helvasi in three white plates - 33

Tips

You need to cook the semolina for the right amount of time at low heat for the best results. Too high heat and the semolina will burn and if you do not cook for long enough, it will taste raw and will not absorb the milk well.

Serving Suggestions

You can serve Semolina Halwa warm or cold. Often, cold halva is served with ice cream in the centre.

I quite like the sound of Turkish Delight Ice Cream next to warm semolina halwa. A bit like gulab jamun and ice cream!

Sprinkle over a little bit of cinnamon and serve with hot Turkish tea or coffee.

Serve after a meal or for parties or potlucks too.

Storage

Store leftovers in an airtight container and keep in the fridge for 3 days. Reheat in a microwave before consuming or leave it on a kitchen worktop for 1-2 hours and bring it to room temeprature.

Other Vegetarian Dessert Recipes

3 ingredients Chocolate Mousse without Eggs

Fresas Con Crema

No Bake Strawberry Cheesecake

Tapioca Pudding with Coconut and Mango

Baked Yogurt with Orange Syrup

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

  • Instagram
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  • YouTube
Turkish semolina halva served on a white plate, next to gold dessert spoon, garnished with pistachio dust and - 34

Turkish Semolina Halva (Irmik Helvasi)

Equipment

  • 1 Saucepan
  • 1 Frying pan
  • 1 Spatula

Ingredients

  • 1 cup semolina coarse
  • ½ cup butter unsalted
  • 2 tablespoon pine nuts

Milk Syrup

  • 1 cup milk
  • 1 cup sugar
  • 2 cup water

Instructions

  • In a heavy bottomed frying pan, melt butter (or oil alternative) on medium heat.
  • Add the pine nuts, switch to a low heat and sauté until the nuts are light brown.
  • Tip in the semolina and cook on medium-low heat.
  • You must continually stir the semolina to prevent it burning. The color of the semolina should be golden brown. This will take around 10-15 minutes.
  • Meanwhile, prepare the milk syrup.
  • In a separate saucepan, heat the milk, water and sugar until the sugar dissolves.
  • Once the semolina is a beautiful golden colour and smells roasted, pour over the sugar mixture.
  • Be careful here – the hot syrup can spit and burn you.
  • Add any extra flavourings at this stage.
  • Cook the helva until the moisture absorbs and the semolina becomes fluffy.
  • Plate up in a serving dish or in individual bowls. Serve warm or at room temperature.
  • To shape the halva, you can use silicone moulds or a small bowl or a spoon to make quenelles.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.