Give the traditional mojito an upgrade with this pineapple and ginger concoction, which is packed with antioxidants and helps aid digestion too.
- 8 fresh pineapples, chopped into wedges
- ¼ cup brown sugar
- 2 cups mint leaves
- 4 limes, chopped into wedges, plus slices to serve
- Ice, crushed
Coat fresh pineapple wedges in brown sugar. Cook in a hot frying pan, 3 mins each side, on high until caramelized. Cool.
Meanwhile, divide mint leaves and lime wedges between 8 tall glasses.
Using a cocktail muddler or a rolling pin, pound limes and mint leaves until juice and flavour is released.
Fill glasses ⅔ full with crushed ice. Add ¼ cup to each glass, top up with ½ cup each pineapple juice and ginger beet. Serve with pineapple wedges, mint sprigs and lime slices.