Frozen Pink Peppercorn Pineapple Margarita Shandy - The ULTIMATE summer cocktail, perfect for Cinco de Mayo! Pineapple and Pink Peppercorn sorbet with tequila and Modelo. A delicious twist on a Beer cocktail.

Frozen Pink peppercorn Pineapple Margarita Shandy

Author: Dini from The Flavor Bender
Print Recipe


Pink peppercorn sorbet

  • 455 g / 1 lb / about 2 medium pineapples peeled, cored and sliced
  • 200 g / 7 oz white sugar
  • 1 ½ tbsp pink peppercorn whole (2, if you like it spicier)

Pink Peppercorn margarita shandy

  • 1 Modelo Especial or Corona Extra Pilsner beer
  • 1.5 shots Tequila
  • 1 tbsp crystal kosher salt
  • 1 tsp ground pink peppercorn


Pink peppercorn sorbet

  • Place the pineapple, peppercorn and sugar in a blender. Blend until you have a smooth pineapple puree with pink flecks in it.
  • Pour the puree into a jug and refrigerate for a few hours (at least) until the mix is chilled.
  • Pour the chilled pineapple puree into your ice cream maker and churn according to the instructions. Scoop the churned sorbet into an airtight container and freeze for a at least a few hours until firm.
  • No ice cream maker - Once you puree the Pineapple, pour the puree into ice cube trays. Freeze the mix.
  • Once the ice cubes are frozen, place the ice cubes in an ice crushing blender and blend to make a frozen slushy mix. Scoop the slushy mix into an airtight container and freeze until firm.

Frozen pink peppercorn pineapple margarita shandy

  • Mix the salt and peppercorn together.
  • Rum the rim with lime juice and salt the rim with the salt - peppercorn mix.
  • Add two scoops of sorbet to a tall glass. Add the tequila and top up with Modelo or Corona Extra. Stir to mix, and allow the sorbet to soften in the drink.