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Berry Fruit Punch
Serves5
Cooking time
25m
Refreshing, vibrant, and bursting with berry flavour, this fruit punch is the perfect way to toast any celebration. Add a touch of rum or vodka—or leave it out—for a punch that suits every guest.
Ingredients
1 punnet(125g) Driscoll's raspberries
1 punnet (125g) Driscoll's blackberries
750ml coconut water, chilled
500ml ginger kombucha or dry ginger ale, chilled
1/2 cup(125ml) white rum or vodka (optional)
ice cubes or crushed ice, to serve
thinly sliced fresh orange, to serve
Berry syrup (Makes about 1 cup (250ml))
1 punnet(125g) Driscoll's raspberries
1 punnet(125g) Driscoll's blackberries
1/2 cup(110g) caster sugar
4 strips orange zest
3/4 cu[ (180ml) freshly squeezed orange juice
Method
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Berry syrup
To make the berry syrup, place all of the ingredients in a small saucepan and bring to the boil over low heat. Simmer for 5 minutes, until berries are pulpy and the mixture slightly thickened. Set aside to cool and infuse. Remove the orange zest and puree the mixture with a stick blender or in a small food processor until smooth. Strain syrup through a fine sieve. Discard the solids.
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Assembling
Combine the syrup, raspberries and blackberries, coconut water, kombucha or ginger ale and rum or vodka (if using) in a large serving jug or punch bowl.
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Serving
To serve, add ice to serving glasses, pour in the punch, being sure to include raspberries and blackberries in each glass. Garnish with orange slices. Serve immediately. TIP: for an alcohol-free berry punch, simply leave out the rum or vodka.
