Frozen Fijian Pineapple and Ginger Rum Slush with Fresh Lime

Steep the grated ginger in the simple syrup for fifteen minutes, then strain out the solids and keep the sharp ginger syrup.

Serves 4

Ingredients

• 4 cups frozen pineapple chunks
• 6 ounces white rum
• 2 tablespoons fresh grated ginger
• 1/4 cup fresh lime juice
• 3 tablespoons coconut cream
• 3 tablespoons simple syrup
• 1 cup ice cubes
• Pinch of salt
• Pineapple wedges, for garnish
• Lime wheels, for garnish
• Fresh mint sprigs, for garnish

Instructions

1. Steep the grated ginger in the simple syrup for fifteen minutes, then strain out the solids and keep the sharp ginger syrup.
2. Chill four coupe or hurricane glasses in the freezer while you work.
3. Add the frozen pineapple, rum, lime juice, coconut cream, ginger syrup, ice and a pinch of salt to a blender.
4. Blend on high for about a minute until the mixture is completely smooth with no icy shards remaining.
5. Check the consistency and add a few more pineapple chunks if it is too loose, or a splash of water if the blender stalls.
6. Taste and adjust with extra lime juice for sharpness or a little more ginger syrup for heat.
7. Pour the slush into the frosted glasses, where it should hold a soft peak rather than settle flat.
8. Garnish each glass with a pineapple wedge, a lime wheel and a sprig of mint, and serve with a straw right away.
9. Fiji grows some of the most intensely sweet pineapple in the Pacific, and ginger has been part of the islands' cooking and medicine for centuries. Blending the two into a frozen drink lets the ginger's heat cut through the fruit's sugar rather than disappear into it, which is what keeps a slush like this refreshing instead of cloying by the second glass.

Nutrition (estimated, per serving)

• Calories: 290 kcal
• Protein: 1g
• Fat: 4g
• Carbohydrates: 38g
• Fiber: 3g
• Sugar: 31g
• Sodium: 45mg