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Pineapple, mint, ginger and lime crush

Australian Gourmet Traveller recipe for pineapple, mint, ginger and lime crush.

By Emma Knowles & Lisa Featherby
  • 15 mins preparation
  • 5 mins cooking
  • Serves 6 - 8
  • Print
Pineapple, mint, ginger and lime crush
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)
  • Juice of 3 limes and 2 oranges
  • 50 gm finely grated ginger
  • 180 ml gin
  • To taste: ginger beer
  • To serve: lemon, lime and orange slices and mint
Vanilla-mint syrup
  • 165 gm caster sugar
  • 1 vanilla bean, split and seeds scraped
  • ½ cup (firmly packed) mint


  • 1
    For 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.
  • 2
    Pulse 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.