CRAFT by Under My Host® Issue No. 17 Made in America: Part II | Page 126

W W W. C R A F T BY U M H . C O M PINEAPPLE MA Adapted from a recipe provided by Element [Shrubs] Greek yogurt and Element’s Pineapple Turmeric shrub add tang to these creamy, antioxidant-packed mojito poptails. Yields nine 5 ½ oz. pops 2 ½ oz. Element [Shrub] Pineapple Tur- meric 2 c. coconut water 3 c. fresh pineapple, cubed ¾ c. Greek yogurt ¼ - ½ c. simple syrup (The sweeter the pineapple, the less simple syrup you’ll need.) 1 Tbsp. matcha powder, I used Samovar Tea Shibumi Matcha 7 ½ oz. Lyon Distilling White Rum 40-50 mint leaves Blend all ingredients well in a blend- er. Funnel mixture into BPA-free, food grade, freezer safe popsicle/candy bags. Freeze overnight.