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Claudia

Claudia Nuñez

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Recipe

Pisco Sour Piña

20 mins
Low
1
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Variation of the traditional appetizer incorporating pineapple pulp.
Learn more about Claudia Nuñez

Ingredients

6 portions
  • 1 tablespoon lemon juice, freshly squeezed
  • 3 ounces pisco, 35 degrees
  • 1 cup pineapple pulp, natural frozen
  • sugar flower, to taste
  • ice

Preparation

Pour lemon juice and pisco into the juicer, then add sugar flower to taste. Shake.
Check the sweetness of the drink, correct if necessary.
Add the pineapple pulp without thawing and beat again in the speed to chop ice, once liquefied everything, add ice to taste and beat again to chop the ice.
The drink should be with the consistency of granita, type "frozen".

PRESENTATION

Serve in glasses of champagne.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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