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Pineapple, passionfruit and ginger punch

You'll need to start this recipe at least week before needing.
From: gourmettraveller.com.au SERVES 8

500 ml (2 cups) gin
10 cm piece of ginger, thinly sliced
3 limes, zest and juice only
1 small pineapple, coarsely chopped
6 passionfruits, pulp only
1 litre (4 cups) soda water or sparkling mineral water
To taste: sugar syrup (see below)

Combine gin, ginger and lime zest in a sterile jar and stand for at least 1 week (or up to 3 weeks) at room temperature.

On the day of serving, process pineapple and passionfruit in a food processor until smooth, press through a fine sieve, discarding solids, and pour liquid into a jug. Add strained gin, lime juice and soda, stir to combine, add sugar syrup to taste and serve over ice.

For sugar syrup, boil ½ cup sugar and ½ cup water for 1 minute. Makes ¾ cup of syrup, which will keep indefinitely stored in a sterile container in the refrigerator.