“From The Food and Cooking of Spain, Africa and the Middle East, posted for Zaar World Tour III. When I made this, I made a half batch, but my limes were small and I used 1/2 lb of pineapple and 2 limes - and probably could have used 3. I also used sparkling mineral water, and it was fine. Sugar will be to taste, depending on how tart your fruit is.”
READY IN:
1hr 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel the pineapple and chop the flesh, removing core and "eyes.".
  2. You should have about 1 lb of fruit.
  3. Put pineapple in food processor or blender and add the lime juice and half the mineral water.
  4. Puree to a smooth pulp.
  5. Stop processor and scrape the mixture from the side once or twice during processing.
  6. Place a strainer over a large bowl.
  7. Tip the pineapple pulp into the strainer and press it through with a wooden spoon.
  8. Pour the strained mixture into a large jug, cover and chill in the fridge for about 1 hour.
  9. Stir in the remaining mineral water and sugar to taste.
  10. Serve with ice.
  11. (I'm thinking the grown-ups may want to add something else as well - rum or vodka or tequila all come to mind).

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