Pineapple Coconut Virgin Mojito Float
Go to any party, bar, pub, lounge, restaurant, reception, and you’ll see people clinking their glasses and saying cheers. Whether young or old, men or women, kids or adults all raise their glasses, filled with alcoholic or non alcoholic drinks to toast a host or for general good wishes to all present.
The word cheers originates from the French word chiere which meant face or head. By 18th century it meant gladness and was used as a way for encouragement. Today cheers is simply a way of wishing one or a group, good health and happiness.
It is believed that glasses were raised up as an offering of wine to the Gods. Clinking of glasses has many theories. However, no one is really sure which is the right one. When one has a glass of an alcoholic or non alcoholic drink in their hand, the sight of the drink evokes sight, taste, smell and feel. However to evoke the fifth sense, hearing, glasses are clinked resulting in the enhancement of all five senses.
In the olden times people clinked their glasses and cheered loudly to ward off evil spirits. Any alcohol that was spilt on the floor during this ritual was for the bad spirits, hoping that men would be left in peace to enjoy the revelry.
It was a way to avoid poisoning. In the olden days it was common to kill your enemy by poisoning their drink. Glasses were filled till the brim, and the action of clinking hard would result in the drinks getting mixed. After that one would sip the drink immediately to signify that all is good.
We commonly say ‘let’s toast,’ or ‘lets say a toast’. The term toast actually comes from the medieval practice of dropping a stale or spiced toast into the wine to soak up the acidity from a poor wine. It also helped to soften stale bread. By the 18th century toast meant honoring a person or group rather than the practice of dropping stale bread into wine.
One really doesn’t need a reason to gather with friends and enjoy a drink or two. Here’s a toast to happiness and good health with my pineapple coconut virgin mojito float.
The original plan was to make a virgin pineapple mojito. By the way the new term for a non alcoholic mojito (moheetoh) is nojito (noheetoh). Its been so so hot the past few days that hubby insisted that whatever I make it has to be super cold. So the idea of the float came to my mind. Must admit though a dash of coconut rum would have taken the mocktail to a new spirit level 😉 Why did I make a mocktail and not a cocktail? Well, the 137th theme for FoodieMonday/Bloghop group was Mocktails, a very exciting theme chosen by Priya who blogs at The World Through My Eyes. I confess that I love my cocktails whether it be margaritas, Bloody Mary, mojitos or sangria. I was a bit apprehensive about making a mocktail as I was not sure I’d get the right blend of flavors. However, I’m so glad I tried this pineapple coconut virgin mojito float as it was lip smacking good.
Mojitos usually consist of lime, mint, sparkling water, soda or limeade, with some rum. My creation begs to differ a bit. Check out the recipe to make a super cool tasty non alcoholic drink.
PINEAPPLE COCONUT VIRGIN MOJITO FLOAT
For the pineapple coconut sorbet:
1 cup fresh pineapple juice
½ cup fresh coconut meat (the white part removed from coconuts that are still green)
1 tbsp sugar (optional)
For the mocktail:
1-2 scoops of pineapple coconut sorbet
1½ cups fresh coconut water, chilled
12-14 fresh mint leaves
1 tsp sugar (optional)
1 tbsp lime or lemon juice
2 tall or Collins glasses
sprigs of mint
fresh pineapple wedges
2 pineapple leaves (optional)
Preparation of the pineapple coconut sorbet:
- Strain the fresh pineapple juice to remove any fibers.
- Add the juice and coconut meat into a blender.
- Add sugar only if the pineapple juice is not sweet.
- Process till you get a smooth thick mixture.
- Pour this mixture into a small container and freeze for 2-3 hours.
- Add the coconut water, lemon or lime juice and mint into the blender.
- Add sugar only if the coconut water is not sweet.
- Process till the mint is finely chopped.
- Divide this liquid between 2 glasses.
- Add some crushed ice if you want the drink really cold.
- Add 1-2 scoops of the pineapple coconut sorbet.
- Decorate with mint sprigs, pineapple wedges or as you wish and serve immediately.
- If you don’t get any coconut meat, then add ¼ cup coconut cream to the pineapple to make the sorbet.
- I used lemon instead of lime as I didn’t get any lime.
- If you want to add some coconut rum or any other rum, add 2oz (½ cup) to the coconut water.
- Adding crushed ice is totally optional as adding the cold sorbet makes the drink cold.
- I didn’t add any sugar as both the pineapple juice and coconut water were sweet.
- I used about 1½ cups of pineapple chunks to get 1 cup juice.
- For a healthy version, add stevia instead of sugar if necessary.
I’ve added links of some mocktails that my fellow bloggers have made. Please take some time to check them out. With summer heat on at full swing, I’m sure you’ll want to make some exciting cool mocktails at home.
Watermelon Sherbet by Mildly Indian
Sea Breeze Mocktail by Masala Korb
Mango Colada by Cooking with Sapana
Peach Mocktail by Cooking with a Smile
Pineapple Mint Agua Fresca by Home Made Recipes
Fresh Strawberry and Mint Club Soda by The Yellow Daal
Cocktail with Watermelon and Fanta by Batter Up With Sujata
Lime and Clementine Mocktail by Priya’s Versatile Recipes
Virgin Mixed Berry Caipirinha by Jagruti’s Cooking Odyssey
Coconut Cucumber Cooler by Evergreen Dishes (no picture)
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