Grilled Papaya Caipirinha
You can never have too many beverage recipes, so give Grilled Papaya Caipirinhan a try. For $2.66 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 473 calories, 8g of protein, and 29g of fat per serving. This recipe serves 2. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes roughly 26 minutes. This recipe from Foodnetwork requires seeds, ice, papaya, and mint. 16 people have made this recipe and would make it again. All things considered, we decided this recipe deserves a spoonacular score of 34%. This score is rather bad. Similar recipes include Grilled Papaya Rings, Grilled Steak and Papaya Salad, and Grilled Pork & Papaya Tacos.
Servings: 2
Preparation duration: 20 minutes
Cooking duration: 6 minutes
Ingredients:
2 ounces cachaca
Crushed ice
1 lime, cut into 8 pieces
Mint sprig
2 tablespoons extra-virgin olive oil, for brushing
1 papaya, peeled and cut in 1-inch slices, seeds saved for garnish
2 tablespoons raw sugar
Papaya seeds
Equipment:
grill
cutting board
kitchen towels
rolling pin
frying pan
Cooking instruction summary:
Watch how to make this recipe. Preheat a grill to high. Brush the papaya slices with olive oil and put on the grill. Grill for 3 minutes per side and then transfer to a cutting board. Cut the papaya into large chunks. Fill 2 bucket glasses each with 4 pieces of lime, grilled papaya chunks, 1 tablespoon of raw sugar, and muddle the ingredients. Wrap whole ice cubes in a kitchen towel and pound the ice with a rolling pin, cocktail muddler, or heavy pan to create crushed ice. Fill the glasses with crushed ice and add 1-ounce of cachaca to each glass. Using a bar spoon, give all ingredients a few spins and add additional crushed ice. Garnish each drink with 1 slice of grilled papaya, a mint sprig, and several papaya seeds.
Step by step:
1. Watch how to make this recipe.
2. Preheat a grill to high.
3. Brush the papaya slices with olive oil and put on the grill. Grill for 3 minutes per side and then transfer to a cutting board.
4. Cut the papaya into large chunks. Fill 2 bucket glasses each with 4 pieces of lime, grilled papaya chunks, 1 tablespoon of raw sugar, and muddle the ingredients. Wrap whole ice cubes in a kitchen towel and pound the ice with a rolling pin, cocktail muddler, or heavy pan to create crushed ice. Fill the glasses with crushed ice and add 1-ounce of cachaca to each glass. Using a bar spoon, give all ingredients a few spins and add additional crushed ice.
5. Garnish each drink with 1 slice of grilled papaya, a mint sprig, and several papaya seeds.
Nutrition Information:
covered percent of daily need
