Easy Fruit Punch Recipe For Monsoon Brunches; Tips Inside
A vibrant, zero-proof mocktail that offers a seasonal blend of flavours, the fruit punch is ideal for monsoon brunches. The season brings a wide variety of local fruits that can be incorporated to enhance the concoction. This drink is known for its balanced texture and layered taste, making it suitable for all occasions and gatherings. As a non-alcoholic beverage, it aligns with versatile batch preps and can be stored easily. With chilled preparation and presentation, fruit punch becomes an ideal brunch mocktail to serve with signature elements at home.
Easy Fruit Punch Recipe To Try
Ingredients (Serves 1)
- 15 ml mixed fruit juice
- 15 ml orange juice
- 15 ml pineapple juice
- 15 ml jamun juice
- 15 ml sugar syrup
- Soda water, to top
- Ice cubes
- Mint sprig, for garnish
- Jamun, for garnish
Method
- Fill a shaker with ice and add all the juices as well as sugar syrup.
- Shake well until chilled, then strain into a tall glass filled with ice and top with soda water.
- Garnish with a mint sprig and some jamun to serve.
5 Tips And Tricks To Make Fruit Punch Recipe More Flavourful
- Adjust the ratio of citrus and sugar syrup carefully to avoid an overly sweet or overly tart punch.
- Top with soda or sparkling water only at the end to maintain effervescence and preserve the drink’s character.
- Seasonal purees like jamun, lychee, or plum can add character, colour, and sweetness without masking the base flavours.
- To maintain clarity and texture, strain the mixture well if using puréed or fibrous fruits.
- Use small amounts of fruit juice to make flavoured ice cubes that slowly release extra taste as they melt without watering down the drink.
- For single serve versions with alcohol, consider adding 30 ml of rum for anyone who prefers their fruit punch as a cocktail.
*Drink Responsibly. This communication is for audiences above the age of 25.
