INGREDIENTS
One pineapple, 1 g cumin seeds, 2 g black salt, 5 g sugar, 10 g celery leaves, 50 g crushed ice
METHOD
• Roast the pineapple in a tandoor/oven.
• Peel the skin of the pineapple and extract its pulp.
• Then add the remaining ingredients (except ice) and blend it to make a puree.
• Add a little pineapple juice and check the consistency.
• Strain and serve with crushed ice.
• Garnish with a pineapple wedge and leaf before serving.
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