P+P berry punch
serves
12
"Get out your biggest bowl. Be it a deep salad dish, massive soup pot or mixing bowl, all are perfect vessels. This punch is all about the Ps, and the more the better. Pomegranate, pineapple… I’ll also take a…patio, maybe a… fire pit? Sure. Chuck it in, the bowl is big enough to fit it all. And yes, you are likely to have some tequila left in a bottle, but wasn’t that destined for something else anyway?" - Bec Vrana Dickinson
This recipe is an edited extract from Happy Hour Snacks by Bec Vrana Dickinson, published by Hardie Grant Books, AU$39.99. Available in stores nationally.
Ingredients (13)
- 100g pomegranate arils, or berries of your choice
- 500g frozen pineapple
- 500g frozen raspberries, or berries of your choice
- 500g frozen pineapple
- 500g frozen raspberries, or berries of your choice
- 1.5L tequila (substitute vodka)
- 2 cups (500ml) dry ginger ale
- 4 cups (1L) pineapple juice
- 4 cups (1L) soda water
- 350ml grenadine, or raspberry syrup
- Juice of 3 limes
- Bunch of mint, leaves picked
- Ice
Method
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1.Add the pomegranate arils and frozen pineapple and raspberries to a large serving jug or bowl.
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2.Pour in all the liquids, including the lime juice. Smack the mint between hands, add to jug or bowl and stir it all together.
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3.Chill it all out with ice (the amount is up to you and your leftover vessel space). Ladle in, ladle out. *Carry at own risk.*
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