Caribbean punch recipe
When it comes to a party, what could be better than a big bowl of punch? You can use good quality purchased juices because juicing this quantity of fruit would be quite a task and would make refilling the bowl quite a chore.
Handy Tip: Make pomegranate ice cubes from pomegranate juice the day before the party. That way the ice doesn’t dilute the punch.
Variations
Pomegranate and Grapefruit Punch
Make the Caribbean Punch, replacing the pineapple juice with pink grapefruit juice and omitting the lime juice.
Handy tip: If the punch is not sweet enough, stir in agave syrup, to taste.
Caribbean Slushy Punch
When making the Caribbean Punch, combine the juices and freeze overnight. Remove from the freezer 2 hours before required. Just before serving, add the ginger beer and soda water and serve slushy.
Serving tip: Just before serving, purée 300g strawberries and drizzle through the slushy.
Caribbean Sherbet Punch
Make the Caribbean Punch, reducing the pomegranate juice to 240 ml (8 fl oz) and adding 300 g (10 ½ oz) of lime, orange, or raspberry sherbet to the punch.
Handy tip: Pour the ginger beer into the punch bowl first to minimise its fizzing.
Ingredients
- 1 l bottled pomegranate juice, chilled
- 1 l bottled or tinned unsweetened pineapple juice, chilled
- 60 ml lime juice
- 500 ml ginger beer, chilled
- 500 ml soda water, chilled
- 1 handful pomegranate seeds
- 1 handful mint sprigs
- 12 small pineapple wedges
Details
- Cuisine: Caribbean
- Recipe Type: Drink
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 0 mins
- Serves: 12
Step-by-step
- Combine all the ingredients in a punch bowl and float the pomegranate seeds and mint sprigs on top.
- Garnish each glass with a wedge of pineapple.
Recipe taken from 1000 Juices, Green Drinks and Smoothies by Deborah Gray. Published by Apple Press, £12.99.
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