STRAWBERRY CHAMPAGNE PUNCH
3 x 250g punnets strawberries, halved
2/3 cup icing sugar
1/3 cu Grand Marnier or Cointreau
2 tbs lemon juice
2 x 750ml bottles champagne
Mint leaves – ginger mint, spearmint or apple mint
Save half of a punnet of strawberries for decorating.
Blend or process remaining strawberries with icing sugar, liquer and lemon juice until smooth. Place into serving bowl and add champagne and reserved strawberries just before serving.
Sprinkle torn mint leaves over the top.
Makes about 10 cups.
CITRUS HONEY PUNCH
1 cup orange juice
2 tbs lemon juice
1 cup grapefruit juice
1 tbs honey
1 cup canned pineapple juice
1 tbs passionfruit cordial
1 cup lemonade
Pineapple sage leaves
Combine orange juice, lemon juice, grapefruit juice, honey, pineapple juice and cordial in serving bowl. Mix well. Add lemonade just before serving.
Garnish with pineapple sage leaves.
Makes about 5 cups.
COCONUT PINEAPPLE MINT PUNCH
420g can coconut cream
1/2 cup vodka
3 cups canned sweetened pineapple juice
1 tbs icing sugar
1 1/2 tbs Creme de Menthe
Mint leaves
Combine all ingredients in a serving bowl and mix well. Refrigerate before serving.
Sprinkle with torn mint leaves.
Makes about 6 cups.
APRICOT PINEAPPLE PUNCH
850ml can apricot nectar
850ml can unsweetened pineapple juice
3 passionfruit
2 oranges sliced
2 cups soda water
Mint leaves
Combine nectar, juice, passionfruit and oranges in serving bowl and refrigerate. Add soda water just before serving.
Garnish with icecubes of passionfruit and mint.
Makes about 9 cups.
FRUITY SHERRY PUNCH
1 cup orange juice
1 cup apple juice
3/4 cup dry sherry
1 lemon, sliced
1/2 cucumber, sliced
2 cups ginger ale
2 cups soda water
Ginger mint
Combine juice, sherry, lemon and cucumber in a serving bowl and refrigerate. Add ginger ale and soda water just before serving.
Garnish with ginger mint leaves.
Makes about 7 cups.