Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

From The Food and Cooking of Spain, Africa and the Middle East, posted for Zaar World Tour III. When I made this, I made a half batch, but my limes were small and I used 1/2 lb of pineapple and 2 limes - and probably could have used 3. I also used sparkling mineral water, and it was fine. Sugar will be to taste, depending on how tart your fruit is.

Directions

  1. Peel the pineapple and chop the flesh, removing core and "eyes.".
  2. You should have about 1 lb of fruit.
  3. Put pineapple in food processor or blender and add the lime juice and half the mineral water.
  4. Puree to a smooth pulp.
  5. Stop processor and scrape the mixture from the side once or twice during processing.
  6. Place a strainer over a large bowl.
  7. Tip the pineapple pulp into the strainer and press it through with a wooden spoon.
  8. Pour the strained mixture into a large jug, cover and chill in the fridge for about 1 hour.
  9. Stir in the remaining mineral water and sugar to taste.
  10. Serve with ice.
  11. (I'm thinking the grown-ups may want to add something else as well - rum or vodka or tequila all come to mind).