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Pineapple Champagne Punch
- 150ml white rum
- 1 small tin (225g) pineapple pieces in natural juice
- 50g caster sugar
- 1 bottle champagne
Preparation:8hours › Ready in:8hours
- The day before serving, place the rum, pineapple (and its juice) and sugar in a bowl. Cover and let marinate overnight in refrigerator.
- Just before serving, combine the rum mixture with well chilled champagne (or sparkling wine). Serve in a punch bowl, and ladle into champagne flutes.
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