Friday, December 15, 2017

Rum Fruit Punch

Celebration time has arrived, and this punch is perfect for balmy summer days ;)

Rum Fruit Punch
Makes 2 liters 

400 g frozen berries, defrosted
60 ml (¼ cup) Huletts Golden Syrup
125 ml (½ cup) dark rum
750 ml (1 bottle) sparkling wine
1 litre soda water
fresh mint leaves and berries to garnish

Combine berries, Huletts Golden Syrup and rum in a large punch bowl. Mix well.
Top with sparkling wine, soda water and plenty of ice, stir to mix.
To serve, garnish with the mint leaves and berries.

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