Puddle Jumper Recipe

Cook boba

Cook tapioca boba according to package instructions (typically boil for 5–10 minutes until soft, then rest covered off heat for additional 10 minutes). Drain and rinse briefly under warm water.

Soak the cooked boba in lychee syrup or reserved lychee liquid for at least 5 minutes to sweeten and flavor. Keep warm or at room temperature while you make the drink so pearls remain chewy.

In a blender add chopped fresh pineapple (1 cup), guava puree (3 tbsp), 6 peeled lychees, and 1 oz fresh lime juice. Add 1 cup cold water and 2 tablespoons simple syrup. Secure lid.

Blend on high until completely smooth, about 30–45 seconds. Taste and adjust sweetness with additional simple syrup if desired.

If a smoother, more refined texture is desired, strain the blended mixture through a fine mesh sieve to remove any fibrous bits from pineapple or guava. Press with a spoon to extract as much liquid as possible.

Roughly chop or pulse 2 tablespoons toasted macadamia nuts (reserve 1 teaspoon for garnish). Add the chopped macadamias to the blended fruit and pulse 2–3 short times just to incorporate some nutty texture — do not overblend; you want tiny flecks and creaminess, not a nut paste.

Add 1 cup ice to the blender and pulse 2–3 times just to chill the mixture and slightly slush it. Alternatively, if you prefer a fully cold drink without blending ice, stir the blended fruit with cold water and pour over ice in the glass.

Spoon the flavored boba (about 3 oz) into the bottom of a 16 oz serving glass.

Pour the chilled pineapple-guava-lychee mixture over the boba, leaving about 1/2 inch at the top for garnish.

Garnish with the reserved macadamia pieces sprinkled on top and a lime wheel or wedge on the rim.

Serve immediately with a wide boba straw so the pearls can be enjoyed with the tropical beverage.