Pear & rose punch
Treat party guests to our fabulous pear, apple and rose mocktail. Garnish the punch bowl with redcurrants to make a stunning alcohol-free drink
Virgin piña colada
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 150ml pineapple juice
- 50ml coconut milk
- 25ml lime juice
- ice
- cherryto garnish
For the mock rum syrup
- 100g dark brown muscovado sugar
- 1 pineapplea few strips of skin, plus leaves to garnish
- 5 black peppercorns
- 5 cloves
- 1 cinnamon stick
Nutrition: Per serving
- kcal184
- fat9g
- saturates7g
- carbs25g
- sugars24g
- fibre0.3g
- protein1g
- salt0g
Method
step 1
To make a mock rum syrup, put the dark brown muscovado sugar and 200ml water in a saucepan, stir well and heat gently until the sugar has dissolved. Add a few strips of skin from the pineapple, add the black peppercorns, cloves and a cinnamon stick, then bring to the boil. Turn off the heat and leave to infuse until cold. Strain into a jug and set aside in the fridge until needed. Will keep for up to three days.
step 2
Pour the pineapple juice into a tall glass, and add the coconut milk and lime juice. Stir gently. Fill up the glass with a handful ice then slowly add 25ml of the syrup so it sinks to the bottom. Garnish with pineapple leaves and a tinned cherry.
