2 cups ROCKET SPARKLE wine (any sparkling wine would do but..ours is best!:)
3 cups grated pineapple flesh
2 tbsp fresh squeezed lemon juice
toasted coconut
- grate the pineapple… peel the pineapple and cut it in half. In the middle of the fruit is a hard core. grate down to the core, but do not grate the core.
- combine pineapple and lemon
- mix in the sparkling wine
- serve immediately, do not refridgerate
- top with toasted coconut
*adapted from a recipe by Mark Bittman of the New York Times
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