Punch

• 1 (2kg) pineapple, peeled, chopped
• 565g can lychee in syrup
• 1/4 cup fresh mint leaves
• 1 liter pineapple juice, chilled
• 750ml ginger beer, chilled
• ice cubes, to serve

Place pineapple, undrained lychee and mint in a food processor. Process until smooth. Pour into a large jug, add pineapple juice, ginger beer and ice and serve.