The Punch

Pineapple punch with ginger beer

- Source: www.abeautiful­


•1 cup (240 ml) pineapple juice

•½ cup (120 ml) fresh orange juice

•½ cup (120 ml) light rum

•1/3 cup (80 ml) fresh lime juice

•32 to 34 ounces chilled ginger beer


Optional garnishes

•4 orange slices, for serving (halved)

•8 thin lime slices, for serving

•Small thin wedges of fresh pineapple

•Fresh mint sprigs


•One medium pineapple (peeled and cored) will yield approximat­ely 1½ cups to two cups (12 to 16 ounces) pineapple juice

•Put chopped pineapple in a large food processor. Puree until completely smooth. Strain through a large fine-meshed sieve, using a spatula to press down the pulp to release the juice into a large measuring cup or bowl. Fresh pineapple juice can be stored in an airtight container in the fridge for four to five days


•In a large pitcher, add pineapple juice, orange juice, rum and lime juice. Stir until blended. Just before serving, add the ginger beer and stir. Pour into individual glasses and serve. If you like, you can garnish each glass with an orange slice, lime slice, wedge of pineapple or mint sprig and serve immediatel­y

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