FROZEN PINEAPPLE MARGARITA

INGREDIENTS

1kg small pineapple chunks, frozen 250ml Quick Gingered Tepache (see below)

Juice of 4 fresh limes

1/4 teaspoon Himalayan salt Dried hibiscus flowers Himalayan salt and 1 lime, cut into wedges to garnish

METHOD:

For the Quick Gingered Tepache: Tepache is a Mexican drink made from slightly fermented pineapple and it’s loaded with enzymes and vitamins. You’ll need 1 large ripe pineapple, 125ml maple syrup, 1 cinnamon stick, 50g fresh ginger, peeled and sliced, 1 litre filtered water. Wash the pineapple well, then peel off the skin and set aside. Cut the peeled fruit into quarters. Remove the core and set aside with the skin. Cut the rest of the pineapple into slices or chunks and store either in the fridge to eat later, or pop into the freezer to use in smoothies. Place the sliced core and skin in a large glass jar with the rest of the ingredients. Stir to combine, cover with a thin tea towel or cloth and secure with an elastic band or string. Allow the mixture to sit for 24 hours at room temperature. Remove the white foam that will form, re-cover, and leave to ferment for a further 24-hours: Any longer and it will become slightly alcoholic. Strain and chill in the fridge before serving. It will keep for two weeks in the fridge.

To make the cocktail:

Chill four margarita glasses in the freezer for at least 10 minutes. Prepare the garnish by grinding together the dried hibiscus flowers and Himalayan salt and placing in a saucer or shallow dish. Set aside.

Put the frozen pineapple chunks, tepache, lime juice and Himalayan salt in a blender and blend until smooth. Run a wedge of lime around the rim of each glass and then dip the rim into the hibiscus salt. Scoop the frozen margarita into the glasses, being careful not to disturb the salty rim. Garnish with lime wedge.