In my novel, Coral Weddings, the main character Marina Moore serves up her refreshing Sunshine Cooler Recipe for guests, inspired by one I often enjoy on a warm day by the beach in Southern California.
If I am making this for myself, I simply pour equal amounts of pineapple juice and ginger ale, then add the juice of lime and zest. For a lean version, use sugar-free ginger ale or sparkling water.
To convert your cooler into a light summer cocktail, add prosecco or champagne instead of ginger ale. If you prefer spirits such as tequila or rum, add alcohol after the pineapple mixture. Add 1 ounce (30 ml), and fill the remaining glass with ginger ale or soda.
Refreshing Sunshine Cooler Recipe
Serves 4
Ingredients
1 Tbsp lime zest (15 grams)
2 Tbsp lime juice (1 ounce, 30 ml)
24 ounces pineapple juice (700 ml)
24 ounces ginger ale (or lemon-lime soda or sparkling water) (700 ml)
Garnish: sliced lime, fresh mint, sliced pineapple
Optional: Champagne, prosecco (to replace ginger ale); tequila or rum(1 ounce/30 ml)
Instructions
1. Combine lime zest and lime juice in a pitcher.
2. Add pineapple juice and stir. Chill for 1 hour.
3. In 4 glasses filled to 1/3 with ice, pour pineapple mixture to 2/3
4. Fill remainder with ginger ale, soda, or sparkling water (or champagne or prosecco)
5. Garnish with mint and lime slices.
Enjoy and drink responsibly.
Optional:
For a sweeter taste profile, add simple syrup to the pitcher along with the pineapple and lime juice. Or add a few drops of stevia or monk fruit sweetener replacement.
Simple syrup:
1. Combine 1/2 cup sugar (or honey) and 1/2 cup water in a saucepan.
2. Heat on medium, stirring just until sugar dissolves.
3. Cool to room temperature.
Pair these Sunshine Coolers with my creamy fresh Avocado Gazpacho for a light, tasty appetizer or lunch treat. Discover more literary recipes here on my blog.
