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Saturday, 15 October 2016

Pineapple juices and smoothies

The Australian Women's Weekly Juices and Smoothies, 2016 Sydney

 
Pineapple Mint Slushie
Serves 2
 
½ small pineapple (450g), peeled, cored, chopped coarsely; 1/3 cup (80ml) lime juice; ½ cup loosely packed fresh mint leaves; 1 ½ cups ice cubes
 
1 Blend ingredients until smooth. Serve immediately
2 Serve with mint sprigs and lime wedges, if you like
 
 
Thanks Krystal and Jess!

Watercress and Pineapple Soother
Serves 2
 
2 cups firmly packed watercress sprigs; 2 celery stalks (300g) trimmed, chopped coarsely; ½ medium pineapple (625g), chopped coarsely; 2 cm piece fresh ginger, peeled
 
1 Push ingredients through a juice extractor into a jug. Stir to combine
2 Serve immediately, topped with crushed ice, if you like


 
Summer Sunrise
Serves 2

½ cup (125ml) coconut water; 1/3 cup (80ml) fresh orange juice; 1 medium apple, quartered, cored; ½ small ripe pineapple (450g) peeled, cored, chopped coarsely; 1 cm piece fresh ginger, peeled, sliced thinly; 1 cup ice cubes
 
1 In this order, place coconut water and orange juice, then apple, pineapple and ginger in a blender. Add ice cubes; blend on high-speed for 1 minute or until smoothie
2 Serve topped with chopped pineapple, mint and pineapple fronds, if you like


 
Passionfruit and Pineapple Spritzer
Makes 1 litre (4 cups)
 
1 small ripe pineapple (900g); ½ cup (125ml) passionfruit pulp; 1 ½ cups (375ml) chilled sparkling mineral water; ½ cup torn fresh mint leaves
 
1 Peel, core and coarsely chop pineapple. Push pineapple pieces through a juice extractor into a jug; you need about 2 cups (500ml) juice. Refrigerate until chilled.
2 Place chilled pineapple juice in a large jug with passionfruit, mineral water and mint; stir to combine
3 Serve topped with crushed ice, passionfruit pulp and micro mint, if you like

Electrolyte Booster
Serves 2
 
1 cup (250ml) coconut water; 200g frozen pineapple; ½ small avocado (100g); ¼ baby fennel bulb; ¼ cup loosely paced fresh mint leaves; 1 cup firmy packed baby spinach leaves; 1 tblspn lime juice; ice cubes
 
1 Blend ingredients in a high-speed blender until smoothie
2 Serve immediately over ice, topped with lime slices, if you like


 
Mojito Mocktail
Serves 2
75g green kale; ¾ cup firmly packed fresh mint leaves; 350g peeled pineapple, chopped coarsely; 1 medium lime, peeled; ½ cup chilled unsweetened coconut water

Mint salt rims: 1 tblspn sea salt flakes; 1 tblspn fresh mint leaves; 1 lime wedge
 
1 Make the mint salt rims
2 Push kale, mint, pineapple and lime through a juice extractor into a jug. Stir in coconut water
3 Pour into prepared glasses, over crushed ice, if you like
Mint salt rims: crush the salt and mint in a mortar and pestle; transfer mixture to a small plate. Run the lime around the rim of two glasses. Press the rims into the salt mixture


Nashi, Pineapple and Lemon Grass Juice
Serves 2
 
15cm stalk fresh lemon grass, chopped; 2 large nashi, unpeeled, quartered; ½ medium pineapple, peeled, chopped coarsely; 2 small limes, peeled
 
1 Starting with the lemon grass, push ingredients through a juice extractor into a jug. Stir to combine
2 Serve immediately with crushed ice, lime wedges and lemon grass stalks, if you like


 
Love Potion
Serves 2
 
400g chopped seedless watermelon; 250g peeled pineapple, chopped coarsely; 1 long fresh red chilli, stem removed, chopped coarsely; ¼ (60ml) pure pomegranate juice; 1 tspn honey
 
1 Push the watermelon, pineapple and chilli through a juice extractor into a jug. Add pomegranate juice and honey. Stir to combine
2 Serve immediately with extra chilli, if you like
 
Tropical Fruit Smoothie
Serves 2
 
½ cup (125ml) freshly squeezed orange juice; ½ small pineapple (450) chopped coarsely; 1/3 cup (80ml) strained passionfruit juice; 250g low-fat yoghurt; 1 tblspn wheat germ
 
1 Blend or process ingredients until smooth
2 Serve smoothie topped with crushed ice and passionfruit, if you like
 
Frozen Yo-Berry
Serves 2
 
1 ½ cups (420g) Greek-style yoghurt; 1 tblspn honey; 200g peeled, coarsely chopped pineapple; 250g strawberries, halved; 250g fresh mixed berries
 
1 Blend yoghurt, honey, pineapple and strawberries until smooth. Pour mixture into 3 14-hole ice-cube trays (1 tblspn capacity), Freeze for 4 hours or until frozen
2 Serve fresh yo-berry cubes with fresh berries and, if you like, topped with micro mint
 
 
Thanks for the cute pineapple ice cube trays Marisa and Isami !
 

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