1/2 cup pineapple juice
1 cup frozen lemonade concentrate
2 cups pineapple juice concentrate
2 cups pineapple milk
1/2 lemon, zested
In a blender, combine pineapple juice concentrate, pineapple milk and lemon zest. Blend until smooth. Store in glass jars or plastic containers.
I'm sorry to say, but my calabrese allegedly didn't meet quality standards. This was partially because my oven was turned off, but mostly because my crust was a mess. It got pretty darn hot when I started, but it seemed to stick together. Rest assured, though, that this recipe is great! It'll be great to try again with garlic powder and with real unleavened bread.
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