Berry 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 | other courses

Berry Nice Punch

With a hint of ginger and cinnamon, the vibrancy of fresh mint and the complexity of Cointreau, this mixed berry punch is a guaranteed crowd-pleaser. Brimming with fresh berries, it makes you feel virtuous right down to the last drop. Cheers to the weekend.


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

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.