10 min | 6-8 servings | other courses
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
