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Pineapple, passionfruit and ginger punch

Australian Gourmet Traveller recipe for pineapple, passionfruit and ginger punch

By Emma Knowles & Rodney Dunn
  • Serves 8
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Pineapple, passionfruit and ginger punch
You'll need to start this recipe at least a week before serving.


  • 500 ml (2 cups) gin
  • 10 cm piece of ginger, thinly sliced
  • 3 limes, zest and juice only
  • 1 small pineapple, coarsely chopped
  • 6 passionfruits, pulp only
  • 1 litre soda water or sparkling mineral water (4 cups)
  • To taste: sugar syrup (see note)


  • 1
    Combine gin, ginger and lime zest in a sterile jar and stand for at least 1 week (or up to 3 weeks) at room temperature.
  • 2
    On the day of serving, process pineapple and passionfruit in a food processor until smooth, press through a fine sieve, discarding solids, and pour liquid into a jug. Add strained gin, lime juice and soda, stir to combine, add sugar syrup to taste and serve over ice.


Note For sugar syrup, boil ½ cup sugar and ½ cup water for 1 minute. Makes ¾ cup of syrup, which will keep indefinitely stored in a sterile container in the refrigerator.