Recipes
Raspberry and rosé punch
Sip a prettily pink drink of bubbly fizz with a dash of rum. Best enjoyed in warm sunshine – here’s hoping!
Sip a prettily pink drink of bubbly fizz with a dash of rum. Best enjoyed in warm sunshine – here’s hoping!
Cook: 10 Mins
Serves: 4
Price: £1.34 per serving
Nutritional Information
Each 184ml serving contains
Energy
1034kj
134kcal
1034kj
134kcal
7%
Fat
0.2g
0.2g
Low
0%
0%
Saturates
0g
0g
Low
0%
0%
Sugars
9.4g
9.4g
Med
10%
10%
Salt
0.02g
0.02g
Low
0%
0%
of your reference intake.
Typical energy values per 100g:
562kj/134kcal
Typical energy values per 100g:
562kj/134kcal
Ingredients
50g Frozen Raspberries
20g Golden Caster Sugar
75ml Coconut Rum (use a little more or less depending on how sweet your rosé is)
300ml Rosé Wine
1 Lemon, half juiced, half sliced
1 Orange, half juiced, half sliced
5g Fresh Mint
150ml Fizzy Water
Ice
Method
1
Put the raspberries in a blender with the sugar and coconut rum.
2
Blitz until pink and smooth, then push through a sieve to remove pips.
3
Pour the strained mixture into a large jug and add all of the other ingredients.
4
Stir well and serve straight away.
5
Leftovers tip: This recipe doesn’t use a whole bottle of rosé so you can serve that with some sparkling water and lemon slices as a spritzer too.
6
Serving suggestion: Garnish with fresh raspberries, when in season, and mint.