Passionfruit and Ruby Grapefruit Punch

AT A GLANCE

  • Serves 10 people

  • 1 litre (4 cups) ruby grapefruit juice, chilled
  • 500 ml (2 cups) passionfruit purée, chilled (see note)
  • 75 gm (1/3 cup) caster sugar
  • 400 ml gold tequila
  • 100 ml orange liqueur, such as Cointreau
  • 60 ml (¼ cup) pomegranate liqueur or grenadine
01   Several hours ahead or the night before, freeze half of the juice in ice-cube trays.
02   Pour remaining juice, passionfruit purée and sugar into a punch bowl. Gently stir until purée is thoroughly incorporated, then add remaining ingredients.
03   Ladle punch into tumblers filled with ruby grapefruit ice cubes and garnish with reserved passionfruit seeds.
Note For passionfruit purée, process pulp from about 24 passionfruits (to give you 2 cups) in a food processor, then strain through a sieve, reserving some seeds for garnish.
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