Pineapple, Mint and Ginger Frappe
1 sweet ripe pineapple, peeled and cored
250mL pineapple juice
4 limes, juiced
4 sprigs of washed mint leaves
1/4 cup Buderim Ginger Ginger Refresher
4 cups crushed ice
- Chop pineapple roughly then crush in batches in a blender with the remaining ingredients, until smooth.
- Pour into a chilled jug and garnish with extra mint sprigs.
Thanks to Bistro C in Hastings Street, Noosa
A standard Australian Metric 250mL cup & 20mL tablespoon measuring set are used
New Zealand Metric tablespoon measure = 15mL or 3 teaspoons