Cold Pineapple Cilantro Shooter Recipes

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PINEAPPLE, GINGER AND CILANTRO ICE POPS



Pineapple, Ginger and Cilantro Ice Pops image

Provided by Matt Lee And Ted Lee

Categories     dessert

Time 10m

Yield Makes 6 to 8 ice pops

Number Of Ingredients 3

1 large bunch cilantro, including stems and roots, rinsed
1 3-inch piece ginger, peeled
2 cups fresh pineapple juice

Steps:

  • Cut the cilantro stems from the cilantro leaves. Finely chop the stems and roots in a food processor. Transfer to a fine-mesh sieve set over a small bowl. Press on the solids to extract the juices. Discard the solids. Measure 1 tablespoon cilantro juice and place in a large measuring cup.
  • Using a Microplane or fine grater, grate the ginger into the sieve set over the bowl. Press on the solids to extract the juices. Measure out 1 teaspoon ginger juice and stir it, along with the pineapple juice, into the cilantro juice. Pour into ice-pop molds and freeze.

Nutrition Facts : @context http, Calories 41, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 6 grams

COLD CANTALOUPE SHOOTER



Cold Cantaloupe Shooter image

Make and share this Cold Cantaloupe Shooter recipe from Food.com.

Provided by dicentra

Categories     Low Protein

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 cups chopped cantaloupe
1 cup pineapple juice
1/4 cup orange section
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon ground cardamom

Steps:

  • In a blender puree all ingredients until smooth.
  • Place a fine mesh strainer over a large bowl and strain, discarding solids.
  • Cover and refrigerate until thoroughly chilled before serving.

Nutrition Facts : Calories 105.8, Fat 0.4, SaturatedFat 0.1, Sodium 317.6, Carbohydrate 25.7, Fiber 1.9, Sugar 23, Protein 1.7

PINEAPPLE CILANTRO RICE



Pineapple Cilantro Rice image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 6

2 cups uncooked basmati rice
1 pineapple, peeled, cored, and cut into 1/2-inch cubes
1/2 cup fresh cilantro leaves, coarsely chopped
1 red bell pepper, seeded and cut into 1/4-inch dice
1 1/2 teaspoons extra-virgin olive oil
1 lime, cut into wedges, for garnish

Steps:

  • Bring a medium saucepan of water to a boil. Stir in the rice, reduce to a simmer. Cook until rice is tender but still firm, 10 to 12 minutes. Drain; rinse with cool water.
  • Transfer to a bowl, and stir in the pineapple, cilantro, bell pepper, and olive oil. Season with salt and black pepper. Cover, and chill. Serve cooled with lime wedges.

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