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Pink Lemonade Punch with Cranberry Juice


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Ingredients

8 oz (1 cup) gin (or more, as your taste buds dictate)

500 ml (2 cups) pink lemonade

250 ml (1 cup) Patience Fruit & Co Cranberry Juice

Lemon slices

Sprigs of rosemary

 

500 ml (2  cups) sparkling water (add just before serving)

Ice

Preparation time 5 minutes
Cooking time Refrigeration: at least 1 hour Portions Serves 8 to 12

For many years, everyone served punch at parties, but the advent of cocktails seemed to change all that. We still believe punch is a wonderfully convivial concept – and that’s why we think it’s the ideal recipe for a brunch gathering. This punch is really pretty, with a deliciously delicate taste.

Ideally, you’ll want to prepare the pink lemonade punch a few hours ahead of time so the flavours have a chance to meld.  Make sure you add the ice cubes to the glasses, not the punch bowl, to avoid diluting the flavour.

For an alcohol-free version or if you’re planning to serve it to the kids, just leave out the gin.

Ingredients

8 oz (1 cup) gin (or more, as your taste buds dictate)

500 ml (2 cups) pink lemonade

250 ml (1 cup) Patience Fruit & Co Cranberry Juice

Lemon slices

Sprigs of rosemary

 

500 ml (2  cups) sparkling water (add just before serving)

Ice

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Steps

  1. Mix gin, lemonade, cranberry juice, lemon slices and rosemary in a punch bowl. Refrigerate for at least one hour.

  2. Just before serving, add sparkling water and pour into ice-filled glasses.

Recommendations

For another punch recipe, try the Cortez Punch.

Une filiale de Fruit d'or

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