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.