Pineapple Tangerine Batido
The recipe Pineapple Tangerine Batido is ready in roughly 25 hours and is definitely a super gluten free, primal, and vegan option for lovers of Mexican food. This recipe serves 12. One serving contains 234 calories, 2g of protein, and 1g of fat. Head to the store and pick up rum, lime juice, tangerine juice, and a few other things to make it today.
Instructions
Working in 3 batches, purée pineapples, banana, and juices in a blender until very smooth.
Transfer as puréed to a large pitcher. (If pineapple is particularly fibrous, pour through a medium-mesh sieve, pressing hard on and then discarding solids.) Stir in rum. Chill, covered, until cold, about 1 hour. Stir again (or blend for a frothier texture) just before serving.
Batido can be made 1 day ahead and chilled, covered.