Christmas Berry Punch

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

  1. 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.

  2. 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