Minted pineapple juice evokes the drinks served by vendors on the beaches of eastern Brazil.
- Servings: 6
Source: Martha Stewart Living, January 2004
- 1 pineapple, peeled, cored, and coarsely chopped (about 6 cups)
- 5 cups ice, plus more for glasses
- 1/4 cup sugar
- 1/2 cup loosely packed fresh mint, plus sprigs for garnish (optional)
Puree the pineapple in a blender until smooth. Pour puree through a fine sieve into a bowl; discard solids. Return half the juice to blender; blend with half the ice and sugar. Add half the mint; pulse to combine. Transfer to a pitcher; repeat with remaining ingredients. Stir just before serving; pour into ice-filled glasses. Garnish with mint sprigs, if desired.