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Pineapple punch

Australian Gourmet Traveller recipe for pineapple punch.

By Alice Storey & Emma Knowles
  • 10 mins preparation
  • Serves 4
  • Print
Pineapple punch


  • 500 gm pineapple, core removed, coarsely chopped
  • 1 cup mint (firmly packed)
  • 2 limes, cut into wedges
  • 75 gm panela sugar (see note) (⅓ cup)
  • 200 ml cachaça (see note)
  • To serve: chilled soda water and Angostura bitters


  • 1
    Muddle pineapple, mint, lime and sugar in a jug, add cachaça, divide among glasses filled with ice, add soda and bitters to taste, serve.


Note Panela sugar is available from select delicatessens. If cachaça, a spirit made from fresh sugarcane juice, is unavailable, substitute dark rum.