Cucumber Pineapple Tequila Cooler Recipes
PINEAPPLE-CUCUMBER SALSA
Steps:
- Combine the pineapple, cucumber, red onion, jalapeno, cilantro and lime juice in a large bowl. Season with salt and pepper to taste.
- Serve the salsa with tortilla chips.
AGUA DE PINA CON PEREJIL (PINEAPPLE-PARSLEY COOLER)
Every market in Mexico City, both in the city and the outskirts, sells aguas frescas, a drink of pureed fruit, sugar and water. Pairing parsley with pineapple is popular - the bitter, grassy stalks balance out the sweetness, leaving you with a drink that actually tastes healthy. Pineapple can vary in acidity, so it's best the taste and decide for yourself whether you want sugar. This agua fresca is best served within one or two days.
Provided by Food Network
Categories beverage
Time 10m
Yield 2 servings
Number Of Ingredients 4
Steps:
- 1 Combine the pineapple, water, and parsley in a blender jar and blend until very smooth. Taste, and if you think it needs sweetener, add 1 tablespoon sugar and continue blending, tasting, and adding more if desired.
- 2 Pour into a pitcher and serve cold, either refrigerated or over ice. You can also strain it, if you don't like the little parsley pieces. (I do.)
HIBISCUS TEQUILA COOLER
Steps:
- Place the hibiscus tea, tequila, superfine sugar, lemon juice, lime juice and orange juice in a shaker with ice. Shake vigorously and pour in a rocks glass filled with ice. Garnish with a lime wedge and enjoy.
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