A basic brunch turns into a tropical party when you serve this mouthwatering ombre mocktail.
Photography: Aaron Dyer
Source: Martha Stewart Living, May 2016
- Peeled, cored, and chopped pineapple
- Pinch of coarse salt
- 1/2 cup guava or passion-fruit juice
- 1 tablespoon fresh lime juice
- 2 teaspoons grenadine syrup
In a blender, puree pineapple with salt. Fill a pint glass with ice. Pour in guava or passion-fruit juice and lime juice. Add grenadine syrup; let settle (don't stir). Gently spoon 1/2 cup puree on top.