Episode 69: Meritt's Menu
|2 cups/460 ml||sparkling apple cider|
- Cut the tops off of the pineapples. Using a pineapple slicer, remove the flesh from the two pineapples, keeping the pineapple rinds intact. Transfer the pineapple slices and juices to a blender and set the pineapple casings aside. Scoop the flesh and seeds from the passion fruit and guava and add them to the pineapple mixture in the blender.
- Blend until a smooth, thick puree forms. Strain the puree through a fine meshed strainer and into a pitcher. Discard the solids from the strainer.
- Fill the pineapple casings halfway with crushed ice. Divide half of the strained juices between the pineapple casings. Add ½ cup/115 ml of sparkling cider to each pineapple casing and stir to blend.
- Serve with umbrella straws. Replenish the pineapple casings as desired with more ice, strained juices and apple cider.
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