Senegalese Ginger Drink
Ingredients
- 2 cups cold water
- 2 16.9 ounces each cartons coconut water
- 3 6 ounces each cans pineapple juice
- 4 limes juiced
- 1 4 ounce tube refrigerated ginger paste
- 2 tablespoons granulated sugar
- 1 packed tablespoon fresh mint leaves bruised
Instructions
- Combine ingredients in an infusion pitcher, placing the bruised mint in the straining chamber (or you can just strain it manually later).
- Chill 2 hours to give time for the ginger and mint to infuse.
- Serve over ice.
Notes
From the kitchen of palatablepastime.com
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