Quenching My Thirst – Pineapple-Celery-Parsley Water

February 3, 2012  •  Beverages, Fruit

I have a seemingly unquenchable thirst for travel. I joked years ago with a friend that I wasn’t happy unless I was taking a trip a month – not necessarily something big and expensive, but going somewhere. Seeing something new. Or just enjoying something outside of my daily routine. Over the years, my thirst for travel has only grown, and I’m very fortunate to travel quite a bit now – some for pleasure, and some for work (except the “work” now is taking people to Italy, twist my arm.)A recent trip took me to a resort near Playa del Carmen in Mexico – my husband takes his top employees on a recognition trip each year, and I get to tag along. As we entered the resort (Hacienda Tres Rios), we were handed an incredibly refreshing green drink. Kind of a nice break from being assaulted with a margarita or cerveza, although our crew had our share of those also during the weekend.The concierge was nice enough to send me the recipe this morning, which I have tweaked a bit. Start by cutting the peel off of a pineapple……and then quarter it and slice out the hard core from the center. You’ll only need half the pineapple for this recipe – if it’s summer when you’re reading this, use the whole pineapple and make a double batch for a refreshing party drink. (I’m told it’s good with vodka in it, but I didn’t try that.)You simply blend everything until smooth, working in batches, and you’re left with this really great flavor infused water. I keep the solids in the drink for the fiber, but you certainly could strain them out if you wanted to. The mixture will separate as it sits, so be sure to stir it up well before serving. At only 35 calories a glass, this is a winner for quenching anyone’s thirst.

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Pineapple-Celery-Parsley Water
Prep time
Total time
Recipe type: Beverage
Serves: 12
  • 3 stalks celery, chopped
  • ¼ cup parsley sprigs
  • ½ pineapple, chopped
  • 3 cups water, divided
  • 2 cups pineapple juice
  1. Combine celery, parsley, and 1 cup water in a blender and blend until smooth; transfer to a pitcher. Combine pineapple with remaining 2 cups water in a blender and blend until smooth; pour into pitcher with celery and parsley. Add juice to the pitcher and stir to completely mix together.
The original recipe does not use pineapple juice, but unless your fruit is REALLY ripe and juicy, I think it needs the boost from the sweet juice. You can also add some raw spinach to the blend to amp up the nutrition and the green color.


3 Comments  •  Comments Feed

  1. Jenny @ Savour the Senses says:

    This sounds like something i need to make asap, perfect for a balmy 80 day here in paradise 😉

  2. Rebecca says:

    My husband and I went to a wedding with a large group to Hacienda Tres Rios and we LOVED this juice! It was soo good! We just kept saying, “give us the green stuff”. They also had a great beet juice they made too. I am going to make this tomorrow, I can’t wait! Thanks for posting this!

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