Conga
This is the kind of drink that made me feel like a grown-up when I was little. It feels like a cocktail, but there’s no alcohol (though you could certainly add some vodka or rum). You can make it with precut canned pineapple, but it’s so much tastier if you get a fresh, whole pineapple and use that.
Recipe information
Yield
makes 4 to 5 cups
Ingredients
1/2 ripe pineapple, peeled, cored, and cut into chunks
2 cups freshly squeezed orange juice (6 to 8 oranges)
2 to 3 tablespoons grenadine syrup
Preparation
Step 1
Pass the pineapple through a juicer. Strain the juice through a fine-mesh sieve into a pitcher. You should have about 2 cups. Stir in the orange juice.
Step 2
Serve the punch over ice, drizzling the grenadine over the top so it comes down the sides.
Reprinted with permission from Paletas, Authentic Recipes For Mexican Ice Pops, Shaved Ice, & Aguas Frescas, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc. As the country's most authoritative voice on Mexican sweets, FANY GERSON has been featured in the New York Times, Gourmet, Fine Cooking, Daily Candy, Village Voice, NY Daily News, Time Out magazine, and New York magazine, among other publications. She recently launched the acclaimed La Newyorkina, a Mexican frozen treats and sweets business that began with her love for paletas. A graduate of the culinary Institute of America, Fany has worked in a range of fine-dining kitchens around the world. Visit www.lanewyorkina.com for more information.
