Pineapple mint punch

pineapple-mint-punch

Ingredients

• Pineapple 2 kg
• Canned lychee in syrup560 g
• Mint leaves 17 g
• Pineapple juice 1 l
• Ice to taste
• Ginger Ale750 ml

Directions

1. 1. Peel the pineapple and cut into small pieces. Transfer to a blender and add the lychee halves without syrup and the mint leaves. Chop until puree. Transfer to a decanter.
2. 2. Add pineapple juice, ginger ale and ice. Serve immediately.