Minted Pineapple Punch with Pineapple Twist

Minted Pineapple Punch with Pineapple Twist

Fresh mint and pineapple juice combine in a chilled punch perfect for warm-weather gatherings.

Total 1 hr 30 min Makes 16 servings Calories 110/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This refreshing punch blends pineapple juice, lemonade, and ginger ale with muddled fresh mint for a bright, fizzy drink. Served over ice with pineapple spears as a garnish, it suits brunches, showers, and summer parties alike.

Ingredients

  • 1 cup fresh mint leaves, loosely packed
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 6 cups pineapple juice, chilled
  • 2 cups lemonade, chilled
  • 4 cups ginger ale, chilled
  • 1 fresh pineapple, cut into spears for garnish
  • 1 cup ice cubes
  • 8 fresh mint sprigs, for garnish

Method

  1. In a small saucepan, combine the sugar and water. Bring to a simmer over medium heat, stirring until the sugar dissolves completely, about 2 minutes.

  2. Remove the simple syrup from the heat, add the mint leaves, and let steep until cool, about 20 minutes.

  3. Strain the cooled syrup into a large punch bowl or pitcher, pressing the mint leaves lightly to extract flavor, then discard the leaves.

  4. Pour in the chilled pineapple juice and lemonade, stirring to combine with the mint syrup.

  5. Cover and refrigerate the base mixture until well chilled, at least 1 hour.

  6. Just before serving, stir in the ginger ale and add the ice cubes to the punch bowl.

  7. Garnish with pineapple spears and fresh mint sprigs, twisting a pineapple spear onto the rim of each glass before ladling the punch.

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Minted Pineapple Punch with Pineapple Twist

This refreshing punch blends pineapple juice, lemonade, and ginger ale with muddled fresh mint for a bright, fizzy drink. Served over ice with pineapple spears as a garnish, it suits brunches, showers, and summer parties alike.

1 hr 30 min 16 servings 110 cal

Ingredients

  • 1 cup fresh mint leaves, loosely packed
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 6 cups pineapple juice, chilled
  • 2 cups lemonade, chilled
  • 4 cups ginger ale, chilled
  • 1 fresh pineapple, cut into spears for garnish
  • 1 cup ice cubes
  • 8 fresh mint sprigs, for garnish

Method

  1. 1

    In a small saucepan, combine the sugar and water. Bring to a simmer over medium heat, stirring until the sugar dissolves completely, about 2 minutes.

  2. 2

    Remove the simple syrup from the heat, add the mint leaves, and let steep until cool, about 20 minutes.

  3. 3

    Strain the cooled syrup into a large punch bowl or pitcher, pressing the mint leaves lightly to extract flavor, then discard the leaves.

  4. 4

    Pour in the chilled pineapple juice and lemonade, stirring to combine with the mint syrup.

  5. 5

    Cover and refrigerate the base mixture until well chilled, at least 1 hour.

  6. 6

    Just before serving, stir in the ginger ale and add the ice cubes to the punch bowl.

  7. 7

    Garnish with pineapple spears and fresh mint sprigs, twisting a pineapple spear onto the rim of each glass before ladling the punch.