Pineapple punch with sambuca and raspberries
4 servings
30 minutes
Pineapple punch with sambuca and raspberry is a refined cocktail that combines the exotic freshness of pineapple, the sweetness of raspberry, and the light spiciness of sambuca. This drink has a rich aroma and expressive flavor, where mint notes add extra freshness. Sambuca, known for its anise undertone, adds depth, creating a unique blend with the fruits. Its roots lie in European cocktail culture, where fruit punches hold a special place at parties and celebrations. The presentation with crushed raspberries not only decorates the drink but also adds texture. Perfect for summer evenings or friendly gatherings when you want to enjoy a harmonious balance of sweetness and freshness.
1
In a bowl, mix pineapple juice, lemonade, and finely chopped mint leaves. Cover with plastic wrap and refrigerate for 30 minutes.
- Pineapple juice: 250 ml
- Lemonade: 250 ml
- Mint leaves: 17 g
2
Place the raspberries in a small bowl and lightly crush them with a fork.
- Frozen raspberries: 125 g
3
Pour sambuca into 4 glasses, then add strained pineapple juice and carefully place raspberries on top. Serve immediately.
- White sambuca: 80 ml
- Pineapple juice: 250 ml
- Frozen raspberries: 125 g
