Mugg & Bean Pineapple & Cucumber Slush

This refreshing green slush was created by Chef Mokgadi Itsweng for Mugg & Bean, inspired by the traditional Mexican agua fresca. It combines sweet pineapple with fresh, crisp cucumber for a light, tropical drink. Mugg & Bean advertises it as containing no added sugar, although its chef's ingredient page also mentions honey and fresh herbs. The exact quantities aren't published, so this recipe is a homemade approximation.

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Step 1

Prepare the pineapple. Peel and cut a ripe pineapple into small cubes. Freeze for at least 3–4 hours. Frozen pineapple gives the slush a naturally thick texture without diluting the flavour.

Step 2

Prepare the cucumber. Wash and chop the cucumber. Leave most of the skin on for the lovely light-green colour. Remove a little skin if its flavour is bitter.

Step 3

Blend the slush. Add the pineapple, cucumber, ice and cold water to a blender. Add the optional mint and lime. Blend in short bursts until smooth, icy and thick. Add a splash of water only if necessary.

Step 4

Taste and serve. Taste before adding any sweetness. Pour into chilled glasses and serve immediately. Garnish with a cucumber ribbon or pineapple wedge if desired.