Punch

• 1 cup pineapple juice
• 1 cup lemonade, chilled
• 1/4 cup firmly packed coarsely chopped fresh mint
• 150g frozen raspberries, thawed
• 1/3 cup white Sambuca

Combine the pineapple juice, lemonade and mint in a medium bowl. Cover with plastic wrap and place in the fridge for 30 minutes to chill and to allow the flavors to develop. Place the raspberries in a small bowl and use a fork to mash until almost smooth. Pour the Sambuca evenly among serving glasses. Strain the pineapple juice mixture and pour over the Sambuca. Gently spoon the mashed raspberry over the pineapple mixture so it floats on the surface. Serve immediately.