Thursday, April 14, 2011

Pineapple Cooler

Toast to the warmer evenings of spring with this refreshing cocktail!

1 large (about 4 pounds) fresh pineapple
1 1/4 cup(s) sugar
11 sprig(s) fresh lavender, rosemary, or lemon verbena
1/4 cup(s) fresh lemon juice


1.Cut the peel from the pineapple, remove the core, and cut the fruit into 1-inch pieces.

2.Place the fruit in a food processor fitted with a metal blade and pulse until the pineapple is crushed but not pureed. Transfer to a large nonreactive pot, add the sugar, 4 cups water, and 3 herb sprigs.

3.Bring to a simmer over medium-high heat. Reduce heat to medium-low and cook for 15 minutes. Strain the mixture through a fine mesh sieve.

4.Gently press the solids to extract the juice. Cool and stir in the lemon juice. Serve over ice garnished with the remaining herb sprigs
(Adults may add rum for a refreshing cocktail)

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