Mixed berry punch
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Christmas berry punch

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.

  • 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

  • Ingredients

    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

    • Serves 6-8
    • Drink
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