Ginger blueberry and pineapple punch

Ginger blueberry and pineapple punch

Ginger blueberry and pineapple punch

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Ingredients of Ginger blueberry and pineapple punch

1 orange

1 lime

1L (4 cups) chilled pineapple juice

310ml (1 1/4 cups) white rum

1/2 pineapple, peeled, cored, coarsely chopped

100g fresh blueberries

1/4 cup fresh mint leaves

1L (4 cups) chilled ginger beer

Ice cubes, to serve

Description of Ginger blueberry and pineapple punch

Use a zester to remove the rind from the orange and lime. (Alternatively, use a vegetable peeler to peel the rind. Use a small sharp knife to remove the white pith. Cut rind into very thin strips.) Peel and coarsely chop the orange. Juice the lime.

Combine the orange rind, lime rind, orange, lime juice, pineapple juice, rum, pineapple, blueberries and mint in a large punch bowl or serving jug.

Add the ginger beer to the rum mixture. Fill serving glasses with ice. Ladle the punch among the glasses to serve.

Notes & tips for Ginger blueberry and pineapple punch

Make it ahead: Prepare to the end of step 2 up to 2 hours ahead. Cover and store in the fridge. Continue from step 3 just before serving

Ginger blueberry and pine

Preparation Time 10 minutes/serves 10

Source - taste.com.au