Beachside rumba
Serves: 10
Total time: 
Recipe by Daniel RobinsonRecipe photograph by Kris Kirkham
Beachside rumba
Garnish this tropical cocktail with peach slices and pineapple chunks
Serves: 10
Total time: 
See more recipes
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 3 ripe peaches, sliced
- 50ml lemon juice
- 150ml Taste the Difference golden rum
- 450ml pineapple juice
- ice, to serve
- 1-1.5 litres chilled soda water, to top
Step by step
- Using a liquidiser or a handheld blender, blend the peaches, lemon juice, rum and pineapple juice until the mixture has a smooth consistency. Mix the peach slices and pineapple chunks together in a jug, add the blended juice, then add ice until the jug is three quarters full. Stir, pour into glasses and then top up with soda water to serve. Garnish with extra peach and pineapple slices.
