PINEAPPLE & COCONUT SPRITZERS
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.