Take a trip to the tropics. The fresh juice is also excellent without rum.
- Total Time:
- Servings: 12
Photography: Marcus Nilsson
Source: Martha Stewart Living
- 2 large ripe pineapples (each about 3 3/4 pounds), peeled, cored, and cut into chunks
- 1/3 cup sugar
- 1 cup coarsely chopped fresh mint leaves, plus more and sprigs for serving
- 2 cups white rum
- 1/2 cup fresh lemon juice (from about 2 lemons)
Bring pineapples, 2 cups water, and sugar to a boil in a large pot. Cover; simmer until fruit is tender, 5 minutes. Let cool slightly, then puree, in batches, in a blender. Strain into a bowl; let cool 1 hour. Use a muddler to crush mint in a large pitcher. Stir in pineapple juice; refrigerate overnight. Strain out mint, if desired. Add rum and lemon juice. Pour into ice-filled glasses, garnish with chopped mint and sprigs, and serve.