Piña Colada Raspado

The Piña Colada Raspado Celebration:

I’m a girl’s girl! There I said it. Being raised by a single mom with the help of her sisters I first handedly saw the power of female. How they came together to support each other as they were building their young lives. It wasn’t long before I realized women are innovative, brave, determined, powerful, loving, smart, and stronger together. I’ve always had the utmost respect for other women and involve myself in solid female long-term relationships. I cherish all my femme friendships with all my heart and sometimes they need to be celebrated.

A while back I made friends on instagram with Jessica from RaggedyTiff. I followed her initially because I liked her fashion designs, divine hustle, illustrations and ‘Arriba Las Mujeres’ message. But what really made me ‘see her’ was how she treated other women… plain and simple she showered them with kindness. It resonated with me and I reached out to let her know it was beautiful to witness. In our communication we decided to join forces on this fun project.

In celebration of females young, old, dead and alive lets raise our Friducha mugs full of Piña Colada Raspado (just in time for this crazy heat) and continue to raise each other up! #PresleysPantryForRaggedyTiff

• Friducha Mug designed by RaggedyTiff – she is taking pre-orders for anyone who loves it as much as I do and wants to order one!
• Recipe, Drink-styling, and Photo by Presley’s Pantry

Ingredients for Piña Colada Raspado:

• 3 cups of fresh pineapple (cubed)
• 1 1/2 cups turbinado sugar or granulted
• a pinch of salt (literally)
• 1 cup water
• (optional) yellow beet- for that bright yellow color (peeled)
• Coconut cream
• Crushed Ice
• For an adult version… rum

Directions:

Let’s make the Pineapple syrup – Almíbar de Piña

1. Remove stem from pineapple. Peel, core, and cut into very small 1/4 inch cubes.
2. Place pineapple cubes in a sauce pan and pour sugar over the pineapple. Mix to combine making sure the sugar has coated all the pineapple.
3. Let the sugar coated pineapple sit 8 hours or overnight. This will extract all the juice from the fruit for the base of the syrup.
4. Add a pinch of salt and water to pan.
5. (Optional) for a bright yellow color add in a peeled yellow beet cut into 4 pieces.
6. Place pan over a medium low flame and heat just until liquid simmers and sugar dissolves.
7. Pour all the liquid from the pan through a sieve into a container, and allow the syrup to come to room temperature.

Assemble your raspado:

1. Fill a glass with crushed ice.
2. Spoon 6 tablespoons of pineapple syrup over ice.
3. Top with 2 tablespoons of Coconut cream
4. Garnish with pineapple slices.

For an adult version of this drink:

1. Fill a glass with crushed ice.
2. Spoon 4 tablespoons of pineapple syrup and a shot of rum over ice.
3. Top with 2 tablespoons of Coconut cream
4. Garnish with pineapple slices.

For another fruity drink… try my Fruity Iced Tea!

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