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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.
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
1.25 Lt dry ginger ale, chilled
2 cups (500 ml) freshly squeezed or bottled ruby grapefruit juice, chilled
1 cup (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
¾ cup (180 ml) water
½ cup (110 g) sugar
6 cm knob ginger, thinly sliced
3 strips orange zest
1 cinnamon stick, broken
1 star anise
4 whole cloves
