PINEAP­PLE & CO­CONUT SPRITZERS

Homes+ (Australia) - - EASY FOOD -

SERVES 12 PREP 15 MIN­UTES + FREEZ­ING 45¢ PER SERVE

¼ pineap­ple, hard core re­moved, finely chopped

2 ta­ble­spoons finely grated lime zest 2¼ cups pineap­ple juice 1⁄3 cup des­ic­cated co­conut 1 egg­white, lightly whisked 3 litres chilled lemon­ade

Sprin­kle pineap­ple and zest evenly be­tween a 12-hole (¼-cup) mini ring tray. Pour pineap­ple juice over pineap­ple and zest in pre­pared holes. Freeze overnight or un­til set. Place co­conut on a large flat plate. Whisk egg­white in a large shal­low bowl. Dip rims of 12 mar­tini glasses in egg­white to lightly coat, then press into co­conut. Place pineap­ple ice rings in pre­pared glasses. Serve topped up with lemon­ade.

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