Taste of Summer
Rachel Grunwell’s Pineapple Mint Froth
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.