Ingredients:

• 1 cup pineapple, chopped and frozen
• 1 ripe banana, peeled and frozen
• 1/2 cup unsweetened coconut milk
• 2 1/2 teaspoons powdered sugar
• 1 teaspoon lime juice
• Optional Topping: 1-2 teaspoons of Olivelle Pineapple Habanero Balsamic Vinegar or Raspberry Balsamic Vinegar to top

Tools We Used:

• Zwilling Enfinigy Personal Blender for small batches, or 
• Zwilling Enfinigy Power Blender for big batches
• 12 oz Soda Glass
• Tall Spoon

Directions: 

• Combine all ingredients together in a blender or food processor
• Cover and blend until smooth
• Add to the ice cream bowl through the opening in the lid. Let the machine run on medium speed for 10 minutes until the desired consistency is reached. 
• Serve immediately.
• For a spicy twist, top with Olivelle's Pineapple Habanero Balsamic Vinegar.

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Ingredients: 

• 4 medium, ripe peaches (about 1 pound)
• 1 cup sugar
• 1 1/2 cups Olivelle Raspberry White Barrel Aged Balsamic Vinegar

Directions:

• Peel and pitt the peaches and place in a bowl
• Add sugar and vinegar and puree with an immersion blender.
• Store concentrate in an airtight jar in the fridge for 3-5 days, shaking daily to help dissolve sugars.
• Once the sugar has dissolved, mix the concentrate with still or sparkling water, your choice!
• We used 1/4 cup concentrate per pint of still water - but adjust based on your preference.
• Shrub can be stored for several months in refrigerator.

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