punch-large

Recipe

Mango, Blueberry & Pomegranate Punch

10
Serves
5 MINS
Prep Time
0 MINS
Cook Time
8
Ingredients
Ingredients
Method
  • 1 Pomegranates
  • 2 Kensington Pride Mangoes, peeled, chopped
  • 1 Blueberries
  • 4 cups pink lady apple juice
  • 2*750 ml ginger beer or sparkling apple juice
  • 1 cup mint leaves
  • 3 flat peaches, halved, chopped
  • 10 Crushed ice, to serve
  1. Combine apple juice, ginger beer and mint in a large jug. Chill until ready to serve.
  2. Just before serving, roll the pomegranate on the bench to loosen the seeds. Score around the middle and tear open into halves. Hold each pomegranate half over a bowl, seeds facing down and tap the skin with a wooden spoon, squeezing a little to release the seeds and juice. Remove any white pith then add seeds and juice to the punch with the mango, blueberries and peaches.
  3. Serve over crushed ice.
  Adult version: replace 1 cup apple juice with 250ml chilled vodka, gin or Malibu. *Disney Flat Peaches available in Coles *Sweetheart Flat Peaches available in Woolworths or loose Flat Peach available at the green grocer. IN season from December - March *Use Eureka Blueberries when in season * POM Wonderful Californian pomegranates in season November – March * Australian pomegranates available April - October