Name: Mixed-berry punch
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 750 millilitre chilled sparkling apple cider; 2 1/2 cup (625ml) chilled lemonade; 1 teabag; 1 cup (250ml) boiling water; 120 gram raspberries; 150 gram blueberries; 125 gram strawberries, halved; 1/4 cup loosely packed fresh mint leaves, plus extra for garnish

Ingredients

750 millilitre chilled sparkling apple cider

2 1/2 cup (625ml) chilled lemonade

1 teabag

1 cup (250ml) boiling water

120 gram raspberries

150 gram blueberries

125 gram strawberries, halved

1/4 cup loosely packed fresh mint leaves, plus extra for garnish

Method

1.Place teabag in mug, cover with the boiling water; stand 10 minutes. Squeeze teabag over mug, discard teabag. Cool 10 minutes.

2.Using a fork, crush raspberries in punch bowl. Add blueberries, strawberries, mint and tea; stir to combine. Cover; refrigerate 1 hour. Stir cider and lemonade into punch just before serving; sprinkle with extra mint leaves, if desired.

Punch is best served very cold. Try freezing some of the berries and lemonade together in shaped ice trays and add these to the punch instead of regular ice. This way, you won’t dilute the flavour.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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