Poinsettia punch

  • 570g frozen raspberries (thawed)
  • 170g tin of frozen pink lemonade concentrate (thawed and undiluted)
  • 55g caster sugar
  • 1 bottle of biltmore estate zinfandel blanc de noir or other rosé
  • 2 litres raspberry or regular ginger ale
1) Blend the raspberries, the pink lemonade concentrate and sugar and pour into a wire mesh strainer to get rid of the seeds.

2) Add to a punch bowl or large pitcher.

Mix in remaining ingredients and enjoy!

Rule the Kitchen with More Recipe Faves

Frozen Berries with Hot White Chocolate
Time
8
Serves
8-10
Difficulty
Easy
Heston Blumenthal's Fruit Cup cocktail
Heston Blumenthal's Fruit Cup cocktail
Time
-
Serves
1
Difficulty
Easy
Raspberry bellini
Raspberry bellini
Time
-
Serves
6
Difficulty
Easy
Wabo-jito
Wabo-jito
Time
-
Serves
1
Difficulty
Easy