MIXED BERRY PUNCH
Share the berry joy this summer season!
for 4 to 6 servings
1.25 litre 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
250g strawberries, hulled & sliced
Large handful mint leaves, coarsely chopped Crushed ice, to serve
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.