the Sage Test Kitchen
Fizzy Clear Piña Colada
Sunny pineapple syrup and fresh coconut water give this tropical rum fave a clever makeover. Just twist and lock the InFizz for a sparkling glass of vacation.
the InFizz™ Fusion
8 hrs total time
10 mins active time
Easy
Serves 3-4
Ingredients
Measurements:
170 ml dark rum
60 ml Supasawa
340 ml coconut water- 8 drops coconut extract
Pineapple piecesto garnish
For the pineapple syrup
- 250 g pineapple pieces
peeled
250 g granulated sugar
150 ml water
Instructions
- 1To make the pineapple syrup, place the pineapple pieces and sugar in an airtight container and refrigerate overnight. Add the water and stir until dissolved. Strain the syrup through a wet cheesecloth and discard the solids. Transfer to an airtight jar or container.Tip: The syrup can be stored in the fridge for up to 3 months.
- 2Place the rum, supersawa, coconut water, coconut extract and 130ml of the pineapple syrup in a large measuring jug and stir to combine.
- 3Using the funnel, pour into the InFizz bottle. Top with the FusionCap™ and twist to lock.
- 4With the Tilt Head in the tilted position, insert the bottle and twist to lock. Push the bottle down into the vertical position. Press the Carbonating Lever at 1 second intervals, twice, to lightly carbonate or up to 6 times for maximum fizz.
- 5Move the Tilt Head into the tilted position and remove the bottle. Gradually slide the switch to the right to release the excess gas. Slide the switch back to the left if the bubbles rise too quickly.
- 6Pour the pina colada into highball glasses and garnish with pineapple pieces to serve.