Frosted pear and cranberry punch recipe
Looking for a summer drinks recipe? This easy frosted pear and cranberry punch plays with sweet and sour flavours, the addition of brandy brings a spicy back note, great served alongside a BBQ feast.
See method- Serves 6
- 20mins to prepare and 10mins to chill
- 302 calories / serving
- Dairy-free
- Gluten-free
- Vegetarian
Ingredients
- handful fresh or frozen cranberries
- 3tbsp caster sugar
- 5 very ripe pears, 2 peeled and cored, 3 thinly sliced, lengthways, to garnish
- 1 litre (1¾pt) fruity white wine, chilled
- 200ml (7fl oz) brandy, chilled
- 300ml (½pt) soda water, chilled
- 300ml (½pt) cranberry juice, chilled
Each serving contains
- Energy
- 1265kJ 302.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.1g
- Sugars
- 25g
of the Reference intake
Carbohydrate 32.5gProtein 0.6gFibre 3.3g
Method
- Chill a large glass jug in the freezer. For the syrup, put the cranberries, sugar and 3 tbsp water in a small saucepan and bring to a simmer. Stir, then cook for 2-3 minutes, until syrupy. Remove from the heat and leave to cool completely.
- Meanwhile, put the two peeled and cored pears in a blender and whizz to make a smooth purée.
- For the punch, mix the puréed pears, wine, brandy, soda water and cranberry juice. Half-fill the chilled jug with ice, add the pear slices, then pour in the punch.
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