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
Sprigs of rosemary
500 ml (2 cups) sparkling water (add just before serving)
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.
Mix gin, lemonade, cranberry juice, lemon slices and rosemary in a punch bowl. Refrigerate for at least one hour.
Just before serving, add sparkling water and pour into ice-filled glasses.
For another punch recipe, try the Cortez Punch.
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