Instructions
Follow the steps and taste along the way.
Roast the pineapple
Preheat the oven to 220 °C. Toss the pineapple chunks with the granulated sugar and salt, spread them in a single layer on a parchment-lined baking sheet, and roast for 20 to 25 minutes. Turn them halfway through. The finished pieces should be browned and caramelized around the edges, but not dried out.
Make the basil infusion
Heat the water to approximately 90 °C, pour it over 6 g of the basil leaves, and leave to steep for 5 minutes. Strain the infusion and set it aside to cool. Reserve the remaining 4 g of basil for garnishing the glasses.
Blend the fruit base
Leave the roasted pineapple to cool for 10 minutes. Then blend it until smooth with the cooled basil infusion and lime juice. Transfer the mixture to a container and chill in the refrigerator for 30 minutes.
Divide the base among the glasses
Divide 100 g of ice and approximately one-quarter of the pineapple base among each of 4 glasses. Stir the mixture so it combines evenly with the melting ice.
Add the bubbles and serve
Pour 150 ml of chilled sparkling water into each glass and stir gently once. Garnish with the reserved basil leaves and serve immediately, while the drink is still cold and fizzy.
