Berry Nice Punch

Berry Nice Punch

  • 1.25 Lt dry ginger ale, chilled
  • 500 ml freshly squeezed or bottled ruby grapefruit juice, chilled
  • 250 ml white rum
  • ½ cup (125 ml) Cointreau
  • 1 lime, juiced
  • 250 g punnet strawberries, hulled & sliced
  • 125 g punnet Driscoll's blueberries
  • 125 g punnet Driscoll's raspberries
  • large handful mint leaves, coarsely chopped
  • crushed ice, to serve
  • Spiced raspberry syrup:
  • 2 x 125 g punnet raspberries
  • 180 ml water
  • 110 g sugar
  • 6 cm knob ginger, thinly sliced
  • 3 strips orange zest
  • 1 cinnamon stick, broken
  • 1 star anise
  • 4 whole cloves

10 min | 6-8 servings | drinks | summer | christmas

Strawberry
Berry Nice Punch
Strawberry

Directions

To make the spiced raspberry syrup, place all of the ingredients in a small saucepan and bring to the simmer over low heat. Simmer for 5 minutes, until sugar is dissolved and raspberries are pulpy. Set aside to cool and infuse. Once cooled, strain syrup through a fine-mesh sieve.
Combine the syrup, dry ginger ale, ruby grapefruit juice, rum and Cointreau in a punch bowl and stir to combine. Taste. Add a little more alcohol if you prefer your punch to have more kick. Add the berries and mint. Cover and refrigerate for 1 hour, to allow the flavours to develop. Add ice to serve

Leafs Strawberry
Leafs

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