Beverage recipes
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French 75 punch
Makes 2 litres
Easy
10 minutes
Ingredients
- 1 x Woolworths exotic edible flower wreath
- 10 g mint leaves
- 1 x 750 ml bottle WWC Brut Cap Classique
- ½ cup gin
- 2 limes, peeled and sliced
- 4 oranges, peeled and sliced
- 2 grapefruit, peeled and sliced
- ⅓ cup granadilla pulp
Method
1. Place the flowers and mint In the bottom of a silicone bundt mould and top with water. Freeze overnight.
2. Place the remaining ingredients into a punch bowl large enough to hold the frozen wreath and stir gently until combined. Remove the wreath from the mould and place in the bowl. Serve immediately.
Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Emma Morey