Pineapple Tangerine Batido |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Four fresh fruits bring a sunny taste of the tropics to your table. If you want to make this a virgin drink, simply omit the rum and add an extra cup of tangerine juice. Ingredients:
2 (4-pound) pineapples (preferably labeled extra sweet ), trimmed, peeled, quartered lengthwise, cored, and cut into 1/2-inch pieces (about 10 cups) |
1 medium banana, sliced |
3 cups tangerine juice |
1/4 cup fresh lime juice |
1 cup white rum |
Directions:
1. Working in 3 batches, purée pineapples, banana, and juices in a blender until very smooth. Transfer as puréed to a large pitcher. (If pineapple is particularly fibrous, pour through a medium-mesh sieve, pressing hard on and then discarding solids.) Stir in rum. Chill, covered, until cold, about 1 hour. Stir again (or blend for a frothier texture) just before serving.
2. Cooks' note: Batido can be made 1 day ahead and chilled, covered.
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