Guest guest Posted November 23, 2007 Report Share Posted November 23, 2007 Pineapple and Mint Punch 2 kg (4 1/2 lb) pineapple, peeled, chopped 565 g (1 1/4 lb) can lychees in syrup 1/4 cup fresh mint leaves 1 litre/quart pineapple juice, chilled 750 ml (25 1/3 fl oz) ginger beer, chilled ice cubes, to serve 1. Place pineapple, undrained lychees and mint in a food processor. Process until smooth. Pour into a large jug. 2. Add pineapple juice, ginger beer and ice. Serve. Makes 3 litres/quarts. Quote Link to comment Share on other sites More sharing options...
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