Pineapple Mojito Pitcher Food

PINEAPPLE MOJITO

Steps:

• Muddle mint leaves, sugar, and pineapple in a highball glass.
• Fill glass with ice cubes. Pour in pineapple juice and rum. Top with a splash of club soda. Garnish with pineapple wedge and remaining mint leaves.

PINEAPPLE MOJITO RECIPE

Steps:

• Gather the ingredients.
• In a small saucepan over medium heat, bring the water and pineapple juice to a low boil. Add the raw sugar and stir until completely dissolved.
• Remove from the heat. The light foam caused by the warm pineapple juice will dissipate after a few minutes; stirring speeds this up.
• Let the syrup cool completely before bottling in a jar with a tight seal. Store in the refrigerator for up to 2 weeks.
• Gather the ingredients.
• In a collins glass , add the raw sugar pineapple syrup, pineapple chunks, lime wedges, and torn mint leaves. Muddle well to mash the fruits.
• Add the rum and fill the glass with ice.
• Top with club soda.
• Garnish with a sprig of mint, pineapple wedge, and lime slice.

PINEAPPLE MOJITO SANGRIA

Steps:

• Instructions
• In a heavy pitcher, muddle together the lime slices, peppermint leaves, and sugar. You can use a muddler made specifically for the purpose or a sturdy wooden spoon.
• Add the pineapple, then pour the wine, rum, and pineapple juice over the top.
• Cover and place in the refrigerator for 4 - 5 hours.
• Remove from refrigerator and add the lemon lime soda. Add ice and a few chunks of the pineapple to your glass and pour sangria over. Garnish with additional mint leaves and pineapple wedge if desired. Serve (with a straw, if you like).

MOJITOS BY THE PITCHER

Steps:

• Muddle sugar and mint leaves together in pitcher until leaves are well broken down. Add limes and muddle until limes are juiced. Stir rum into sugar mixture; add club soda and stir until sugar is dissolved.

MOJITO PITCHER

Steps:

• Chop each lime into six pieces and drop them into a two-litre jug. Add the sugar and squish the lime wedges with a muddler, or the end of a rolling pin. Keep crushing to get out all the juices.
• Pick the leaves off a mint spring and lay them on one of your hands. Clap the other hand on top to bruise the leaves ever so gently, then drop them into the jug. Repeat with the rest of the mint spring.
• Fill up the jug about three-quarters full with ice, then add the rum. Stir with a long-handled spoon to mix all the ingredients together gently and top up with the sparkling water. Stir once more, then serve poured into tall glasses with a few extra ice cubes and lime slices.Try these 3 twistsStrawberry mojitoMuddle 9-10 strawberries, 2 chopped limes and 2 tbsp granulated sugar in a large jug. Bruise the leaves from 2 mint sprigs and add to the jug with a pinch of black pepper. Add lots of ice and stir in 350ml white rum and 600ml sparkling water.Blueberry mojito Put 100g blueberries, 3 chopped lemons and 2 tbsp granulated sugar in a jug and muddle. Bruise the leaves from 2 mint sprigs and add them to the jug with lots of ice. Pour over 350ml white rum and 600ml sparkling water and stir together.Mango & pineapple mojito Tip 50g pineapple pieces, 50g chopped mango, 3 chopped limes and 2 tbsp light brown sugar into a large jug and muddle together. Bruise and add the leaves from 2 mint sprigs, then top with ice. Stir in 150ml white rum, 200ml pineapple rum and 600ml sparkling water.