Pineapple rum punch

Cooking Coctails Pineapple rum punch

You can leave the rum out of this tropical flavoured punch for a non-alcoholic version.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Finely chop 100g pineapple. Thinly slice remaining pineapple and cut into triangles. Set aside.
  2. Place finely chopped pineapple, sugar, cloves, cinnamon stick, ginger, nutmeg, lime rind, juice and 3/4 cup cold water in a small saucepan over medium heat. Cook, stirring, for 4 minutes or until sugar dissolves. Bring to the boil. Simmer for 5 minutes or until slightly thickened. Strain mixture into a bowl. Discard solids. Set aside to cool completely.
  3. Place syrup, rum, soda water, reserved pineapple, mint and ice-cubes in a jug. Gently stir to combine. Serve immediately.

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1/4 medium pineapple, peeled
3/4 cup caster sugar
4 whole cloves
1 cinnamon stick
3cm piece fresh ginger, peeled, coarsely grated
1/4 tsp ground nutmeg
3 x 5cm strips lime rind
2 tbsp lime juice
1 1/4 cups white rum
1 1/2 litres soda water, chilled
1/2 cup fresh mint leaves
3 cups ice-cubes

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
12 people
Method
Baking
Category
Coctails
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