Entertaining Cocktail Party Ideas Pineapple-Mint Daiquiris Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 30 mins Total Time: 1 day 2 hrs Servings: 12 Take a trip to the tropics. The fresh juice is also excellent without rum. Ingredients 2 large ripe pineapples (each about 3 ¾ pounds), peeled, cored, and cut into chunks ⅓ cup sugar 1 cup coarsely chopped fresh mint leaves, plus more and sprigs for serving 2 cups white rum ½ cup fresh lemon juice (from about 2 lemons) Directions 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. Rate it Print