Name: Pineapple, passionfruit and ginger punch
Yield: 8
Ingredients: 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)

You’ll need to start this recipe at least a week before serving.

Ingredients

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)

Method

Main

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.
Notes

Styling by Rodney Dunn

Styling by Emma Knowles

Ingredients

Method

Main

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