With its bright flavours, this punch is a great way to start any summer lunch. You can also make a batch without the gin for non-drinkers or designated drivers - they'll thank you for it. We like to use a good cloudy ginger beer with plenty of gingery kick.
- 400 gm coarsely chopped pineapple (about ½ pineapple)
- 50 gm finely grated ginger
- 180 ml gin
- 165 gm caster sugar
- 1 vanilla bean, split and seeds scraped
- ½ cup (firmly packed) mint
- 1For vanilla-mint syrup, stir sugar and 125ml water in a saucepan over medium-high heat until sugar dissolves, add vanilla bean and seeds, bring to the boil and cook until a light syrup forms
(1-2 minutes). Remove from heat, add mint, pour into a container and refrigerate until chilled. Strain (discard mint and return vanilla pod to syrup), then refrigerate until required. This syrup keeps for up to a month.
- 2Pulse pineapple in a food processor to finely chop, transfer to a jug, add juices, ginger and vanilla-mint syrup. Add gin and plenty of ice, stir to chill, top up with ginger beer to taste and serve garnished with citrus slices and mint.