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Three juice shots: beetroot with horseradish, pineapple with chilli, lemon with garlic

Pineapple, lime and chilli shot

A sweet-sour pineapple and lime shot with a thin slice of fresh chilli for slow, building heat.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 5 shots
Course: Drinks
Ingredients Equipment Method Notes

Ingredients
  

  • 300 g pineapple flesh peeled, eyes removed, cut into chunks
  • 2 limes peeled, pips removed
  • 1 thin slice of fresh red chilli seeds removed; up to a quarter of a mild chilli
  • flaky salt optional, for the rim of the glass

Equipment

  • Sana 727 or Sana 707 slow juicer, fine screen fitted
  • Chopping board and knife
  • Thin kitchen gloves (optional)

Method
 

  1. Cut the pineapple into chunks and peel the limes. Wearing gloves if you like, slice the chilli and scrape out the seeds.
  2. Fit the fine screen. On the Sana 727, use a low speed. The Sana 707 runs at one low speed.
  3. Feed a few chunks of pineapple, then the chilli, then more pineapple to push it through. Add the limes between the last pieces of pineapple.
  4. Stir and taste. Add a little cold water or sparkling water if it is too hot.
  5. Wet the rims of small glasses and dip them in flaky salt if you like, then pour. Wash your hands, knife and board with soap, and rinse the juicer.

Notes

Makes about 250 ml, five 50 ml shots. Start with one thin slice of chilli; juice a second and stir it in only if you want more heat.