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Quick and easy

Sage Honey Pineapple Blended Cocktail

Sage, honey and pineapple blend beautifully in this unique tropical cocktail, perfect for celebrating. Whip up your own with a KitchenAid blender.

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Details

7

Ingredients

2

Steps

Time

3'

Prep

20'

Cooking

23'

Total

Ingredients

  • 590gfrozen pineapple
  • 60mllime juice
  • 115mlvodka
  • 60mlhoney
  • 5sprigs of fresh sage (plus extra for garnish)
  • 175-200gice
  • 120mlwater
Make it now
  • Step 1

    Make the sage honey syrup. Add ½ cup honey and ½ cup water into a saucepan along with 5 springs of fresh sage. Heat on medium high heat until mixture comes to a bubble, then reduce to medium and allow to simmer for 15 minutes. Turn off heat and allow to cool for 30 minutes then discard the sage.

  • Step 2

    Place the frozen pineapple, vodka, lime juice and sage honey syrup into your blender. Blend on the smoothie setting and allow to run through the whole cycle. Serve immediately and garnish with a toasted sage leaf. NOTE: you can toast the sage leaves using tongs and holding over a flame to lightly char the edges. No frozen pineapple? Simply skin and core a fresh pineapple. Slice the pineapple flesh into long strips, then cut the strips into small cubes. Place the cubes on a sheet tray in a single layer and freeze until solid (about 30-45 minutes).

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Sage Honey Pineapple Blended Cocktail

Step 1

Make the sage honey syrup. Add ½ cup honey and ½ cup water into a saucepan along with 5 springs of fresh sage. Heat on medium high heat until mixture comes to a bubble, then reduce to medium and allow to simmer for 15 minutes. Turn off heat and allow to cool for 30 minutes then discard the sage.

Step 2

Place the frozen pineapple, vodka, lime juice and sage honey syrup into your blender. Blend on the smoothie setting and allow to run through the whole cycle. Serve immediately and garnish with a toasted sage leaf. NOTE: you can toast the sage leaves using tongs and holding over a flame to lightly char the edges. No frozen pineapple? Simply skin and core a fresh pineapple. Slice the pineapple flesh into long strips, then cut the strips into small cubes. Place the cubes on a sheet tray in a single layer and freeze until solid (about 30-45 minutes).

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