Pineapple punch
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Serves
4
Cooking Time
Prep time 10 mins
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500 gm
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pineapple, core removed, coarsely chopped
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1 cup (firmly packed)
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mint
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2
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limes, cut into wedges
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75 gm (⅓ cup)
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panela sugar (see note)
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200 ml
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cachaça (see note)
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To serve:
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chilled soda water and Angostura bitters
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1
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Muddle pineapple, mint, lime and sugar in a jug, add cachaça, divide among glasses filled with ice, add soda and bitters to taste, serve.
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Note Panela sugar is available from select delicatessens. If cachaça, a spirit made from fresh sugarcane juice, is unavailable, substitute dark rum.
This recipe is from the January 2012 issue of Australian Gourmet Traveller.
RECIPE Emma Knowles & Alice Storey
PHOTOGRAPHY Chris Court
STYLING Geraldine Muñoz