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Pineapple Punch Recipe

Pineapple Punch Recipe

Pineapple punch

Brought to you by Australian Gourmet Traveller Magazine

Ingredients - serves 4

  • 500 gm pineapple, core removed, coarsely chopped
  • 1 cup (firmly packed) mint
  • 2 limes, cut into wedges
  • 75 gm (1/3 cup) panela sugar (see note)
  • 200 ml cachaça (see note)
  • Chilled soda water and Angostura bitters (to serve)


  1. Muddle pineapple, mint, lime and sugar in a jug, add cachaça, divide among glasses filled with ice, add soda and bitters to taste, serve.

Note: Panela sugar is available from select delicatessens. If cachaça, a spirit made from fresh sugarcane juice, is unavailable, substitute dark rum.



This recipe is from the January 2012 issue of Australian Gourmet Traveller. Recipe by Emma Knowles and Alice Storey, photography by Chris Court, and styling by Geraldine Munoz.

Peppers Guest House

A grand weekend in the Southern Highlands

8-9 August 2014: Stop off at Bowral for a gourmet encounter with the Southern Highlands food trail. You’ll be introduced to the best of the region on arrival, with drinks hosted by one of our neighbouring wineries.

© Mantra Group 2013