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Christmas Berry Punch
Serves
Cooking time
30m
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.
Ingredients
1.25 ltdry ginger ale, chilled
2 cups(500 ml) freshly squeezed or bottled ruby grapefruit juice, chilled
1 cup(250 ml) white rum
1/2 cup(125 ml) Cointreau
1lime, juiced
250 gpunnet strawberries, hulled & sliced
125 gpunnet Driscoll's blueberries
125 gpunnet Driscoll's raspberries
large handful mint leaves, coarsely chopped
crushed ice, to serve
Spiced raspberry syrup
2 punnets(125g) Driscoll's raspberries
3/4 cup(180 ml) water
1/2 cup(110 g) sugar
6 cmknob ginger, thinly sliced
3 stripsorange zest
1cinnamon stick, broken
1star anise
4whole cloves
Method
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Preparation
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.
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Raspberry syrup and juice
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
