Peter Gordon

Berry and Pineapple Punch

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Preparation info

  • Serves

    6–8

    • Difficulty

      Easy

Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

Fruity and very simple. Although this recipes calls for Lemon & Paeroa (L&P), a favourite childhood drink from the town of Paeroa in New Zealand’s North Island, you can replace it with any lemon-flavoured lemonade. It can also be whizzed together to make a delicious smoothie. If you can’t get hold of fresh red currants and raspberries then by all means use frozen.

Ingredients

  • 50 g (1⅔ oz) hulled red currants
  • 100 g (3 ½ oz) raspberries
  • 100 g (3 ½ oz) hulled strawberries, halved
  • 80 g (2 ½ oz) caster sugar
  • 100 ml (3 ½ fl oz) white ruin or vodka (optional)
  • 3 large handfuls ice cubes
  • 600 ml (1 pint) pineapple juice
  • 600 ml (1 pint) Lemon & Paeroa

    Method

    Crush all the currants and half the berries in a bowl with the sugar, then mix with the remaining berries. Mix in rum or vodka, ice and pineapple juice and pour into a jug, then stir in the L&P.