Pineapple Sapphire Icepop Martini
- 1 1/3 cup guanabana* puree or nectar
- 3/4 cup water
- 1/4 cup fresh squeezed lemon juice
- 10 cinnamon sticks
- 1 1/2 ounce gin (recommended: Bombay Sapphire)
- 2 ounces pineapple juice
- *Guanabana is a fruit, related to the cherimoya, and can be found in Spanish specialty markets.
To make the icepop: In a large bowl, combine the puree, water and lemon juice. Pour the mixture into an ice cream maker and follow the directions for your machine to freeze the guanabana mix to the consistency of a sorbet. Once the mixture has become somewhat solid, pour the icepop mix into an ice cube tray and insert the cinnamon sticks. They will act as the handles of the icepop. Place in a freezer and freeze until solid, about 8 to 10 hours.
To make the martini: Fill a martini shaker with ice. Pour the gin and pineapple juice into the shaker. Cover and shake for 1 minute. Place the icepop into a chilled martini glass and strain the martini over it.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of The Tides Hotel, The Bar at 1220