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Mint and pineapple mojitos

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grilledmojitos"
Yields2 Servings
 1 Lime, halved
 2 Pineapple Wedges
 2 tsp Brown Sugar
 12 Mint Leaves, plus extra for garnish
 2 cups Crushed Ice
 90 ml White Rum
 ½ cup Soda Water
1

Set up your barbecue for direct cooking. Preheat your barbecue for barbecuing.

2

Once the barbecue has preheated, adjust the burners to medium. Place the pineapple on the barbecue. Barbecue for 3 minutes per side on the open grill.

3

Place the lime halves on the grill and cook for one minute. Remove the pineapple and lime halves from the barbecue and set aside.

4

Place the lime halves, cut side down in the brown sugar.

5

Divide the mint leaves between two tall glasses. Squeeze the juice from the limes into the two glasses. Muddle the mint leaves with a muddler or another similar object. Pour the crushed ice into the two glasses. Pour in 45 ml of white rum in each glass and top with soda water. Stir for a couple seconds. Add the slices of grilled pineapple.

6

Finish off with a garnish of mint leaves.

Category, Cuisine

Ingredients

 1 Lime, halved
 2 Pineapple Wedges
 2 tsp Brown Sugar
 12 Mint Leaves, plus extra for garnish
 2 cups Crushed Ice
 90 ml White Rum
 ½ cup Soda Water

Directions

1

Set up your barbecue for direct cooking. Preheat your barbecue for barbecuing.

2

Once the barbecue has preheated, adjust the burners to medium. Place the pineapple on the barbecue. Barbecue for 3 minutes per side on the open grill.

3

Place the lime halves on the grill and cook for one minute. Remove the pineapple and lime halves from the barbecue and set aside.

4

Place the lime halves, cut side down in the brown sugar.

5

Divide the mint leaves between two tall glasses. Squeeze the juice from the limes into the two glasses. Muddle the mint leaves with a muddler or another similar object. Pour the crushed ice into the two glasses. Pour in 45 ml of white rum in each glass and top with soda water. Stir for a couple seconds. Add the slices of grilled pineapple.

6

Finish off with a garnish of mint leaves.

Mint and pineapple mojitos
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