Ingredients
1 small- to medium-size ripe pineapple
1 large English (seedless hothouse) cucumber
salt
3 c. Pineapple-Cucumber Puree
12 tbsp. superfine white sugar
6 oz. fresh lime juice
1 bunch fresh mint
Sweet aged balsamic or regular balsamic
1 bottle sparkling wine (such as cava or prosecco)
1 large English (seedless hothouse) cucumber (optional)
Preparation
Step 1Note: This recipe makes an extra cup of pineapple-cucumber puree (enough for 4 more drinks). You can store it in an airtight container in the refrigerator for up to 3 days.To make pineapple-cucumber puree: Put pineapple and cucumber chunks in a blender. Add a pinch of salt, and puree in batches, stirring occasionally, until smooth.Step 2To make mojitos: In each of 12 tall glasses, put 2 ounces pineapple-cucumber puree, 1 tablespoon sugar, 1/2 ounce lime juice, 2 sprigs mint, and a dash of balsamic. Muddle.Step 3Fill glasses with ice and top with sparkling wine. Stir well; garnish each with a cucumber stick and straw.
