Taste of Sum­mer

Rachel Grun­well’s Pineap­ple Mint Froth

Good - - CONTENTS - Recipe and words Rachel Grun­well. Pho­tog­ra­phy and styling Aimee Fin­lay-Magne Rachel is a mum, marathoner, writer and yoga teacher.

This juice is so easy to make and de­li­cious on a hot day. Hy­drat­ing co­conut water is the base of the drink, but the rock-star in­gre­di­ent is pineap­ple: the trop­i­cal yel­low fruit con­tains vi­ta­min C, man­ganese, fi­bre and brome­lain (a pro­tein-digest­ing en­zyme).

In a bit of multi-task­ing magic, you can also turn this juice into ice­blocks (see page 89). The ben­e­fit of mak­ing your own ice­blocks is that you know ex­actly what’s in them, and can add ex­tra fruit if you like.

My kids have taste-tested this recipe on mul­ti­ple oc­ca­sions and love it. We used a Dole pineap­ple, which has a deliciously sweet flavour and con­tains lower acid lev­els than some other pineap­ples on the mar­ket.

Pineap­ple Mint Froth Serves 1

1 cup pineap­ple 1 cup co­conut water small hand­ful fresh mint leaves

(re­mem­ber to wash un­der water first) squeeze fresh lime juice

Roughly cut up pineap­ple (re­mov­ing the skin first), put fruit and other in­gre­di­ents into a blen­der, and blitz un­til frothy. Pour into a glass, add a few ice cubes and en­joy quench­ing your thirst.

To make into ice­blocks, pour liq­uid into ice­block moulds and leave in freezer overnight to set.

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