This cocktail came about because I had pineapple juice leftover from making the sugar-free carrot cake. I had drained two small tins of pineapple to use in the cake and was looking for a way to use the juice (nothing wasted here). I couldn’t figure what to do with it so I stuck it in the freezer and thus this wonderful Margarita was born…

I have made this cocktail both as a frozen Margarita and as a normal one – both tasted sensational. I think I prefer the frozen version because, if nothing else, I tend to drink it a lot more slowly. It is so tangy, refreshing and delicious it could be served as a palate cleansing sorbet at a fancy dinner party.

It also is one of the prettiest cocktails in existence – look at that delicious pale pink colour! I am in love with that hue. I want an entire summer wardrobe that colour. Someone make that happen please.

Notes: You can use juice from unsweetened tinned pineapple or any good quality juice as long as it’s unsweetened. You can also juice some fresh pineapple if you have a juicer (and can be bothered). If you can’t get hold of the Monin grapefruit syrup you can use simple syrup instead.