Fresh Pineapple Margaritas
Peel and core 1 small, ripe pineapple (about 3½ pounds); cut half the pineapple into rough 2-inch chunks (reserve remaining half for another use).
Puree in workbowl of food processor fitted with steel blade until smooth and foamy, about 1 minute.
Follow recipe above for Fresh Margaritas, omitting zest and steeping process, reducing lemon and lime juices to ¼ cup each, and adding ½ cup pureed pineapple to juice mixture.
0 comments:
Post a Comment