Pineapple NojitosA refreshing summer drink to enjoy with the whole family!
For the pineapple mint puree
¾ cup sugar
1 cup water
1 cup fresh mint leaves, firmly packed
1 x 432g tin Dole pineapple chunks, in juice
Juice of 1 lime
For the Pineapple Nojito
½ cup pineapple mint puree
1 litre soda water
Reserved pineapple juice
Fresh pineapple wedges and mint leaves to garnish
1. First, make the pineapple mint puree. Combine water and sugar in a small saucepan. Bring to the boil, reduce heat and simmer until sugar dissolves, stirring often. Simmer for about 3-4 minutes then remove from heat and allow to cool a little.
2. Drain pineapple chunks, reserving the liquid. Place chunks in blender with mint leaves and puree until smooth. Pour the cooled syrup and lime juice into the blender and pulse to combine. Pour into a jar and chill until needed.
3. Place ice and mint leaves in the bottom of 8 tall glasses. Add 2 Tbsp pineapple mint puree to each glass, then a splash of pineapple juice. Pour soda water into the glasses, stirring with a cocktail spoon as you do so.
4. Garnish with wedges of pineapple and extra mint leaves and serve immediately.