LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
20 PER PUNCH
15 MINS EACH AND OVERNIGHT
15 MINS EACH
OVERNIGHT
INGREDIENTS
LIME & CUCUMBER PUNCH
1 cup fresh mint
4 limes, sliced
1 cucumber, sliced into ribbons
150ml Bombay Sapphire Gin
6 bottles Schweppes Cucumber Tonic Water
PINK FLORAL BERRY PUNCH
1 cup fresh thyme
400g halved strawberries
200g blueberries
150ml Bombay Sapphire Gin
6 bottles Schweppes Floral Pink Tonic Water
DOUBLE CITRUS PUNCH
1 cup rosemary sprigs
3 lemons, sliced
2 oranges, sliced
150ml Bombay Sapphire Gin
6 bottles Schweppes Tonic Water, zero sugar
METHOD
LIME & CUCUMBER PUNCH
1. Add the mint, lime slices & the cucumber ribbons to a bundt tin.
2. Slowly add enough water to the bundt tin to cover the ingredients.
3. Freeze overnight.
4. To unmould the ice ring, place the tin upside down on a plate. Run warm tap water over the tin until it drops onto the plate.
5. Place ice ring into a large punch bowl.
6. Pour the Bombay Sapphire Gin and Schweppes Cucumber Tonic Water over the ice ring.
7. Ladle punch into glasses and ENJOY!
PINK FLORAL BERRY PUNCH
1. Add the thyme, strawberries, and the blueberries to a bundt tin.
2. Slowly add enough water to the bundt tin to cover the ingredients.
3. Freeze overnight.
4. To unmould the ice ring, place the tin upside down on a plate. Run warm tap water over the tin until it drops onto the plate.
5. Place ice ring into a large punch bowl.
6. Pour the Bombay Sapphire Gin and Schweppes Floral Pink Tonic Water over the ice ring.
7. Ladle punch into glasses and ENJOY!
DOUBLE CITRUS PUNCH
1. Add the rosemary, lemon & orange slices to a bundt tin.
2. Slowly add enough water to the bundt tin to cover the ingredients.
3. Freeze overnight.
4. To unmould the ice ring, place the tin upside down on a plate. Run warm tap water over the tin until it drops onto the plate.
5. Place ice ring into a large punch bowl.
6. Pour the Bombay Sapphire Gin and Schweppes Tonic Water, zero sugar over the ice ring.
7. Ladle punch into glasses and ENJOY!
3 Inspi(ring) G&T Punch Ideas
LEVEL:
EASY
SERVES:
20 PER PUNCH
TOTAL TIME:
15 MINS EACH AND OVERNIGHT
PREP TIME:
15 MINS EACH
COOK TIME:
OVERNIGHT
3 Inspi(ring) G&T Punch Ideas
INGREDIENTS
LIME & CUCUMBER PUNCH
1 cup fresh mint
4 limes, sliced
1 cucumber, sliced into ribbons
150ml Bombay Sapphire Gin
6 bottles Schweppes Cucumber Tonic Water
PINK FLORAL BERRY PUNCH
1 cup fresh thyme
400g halved strawberries
200g blueberries
150ml Bombay Sapphire Gin
6 bottles Schweppes Floral Pink Tonic Water
DOUBLE CITRUS PUNCH
1 cup rosemary sprigs
3 lemons, sliced
2 oranges, sliced
150ml Bombay Sapphire Gin
6 bottles Schweppes Tonic Water, zero sugar
METHOD
LIME & CUCUMBER PUNCH
1. Add the mint, lime slices & the cucumber ribbons to a bundt tin.
2. Slowly add enough water to the bundt tin to cover the ingredients.
3. Freeze overnight.
4. To unmould the ice ring, place the tin upside down on a plate. Run warm tap water over the tin until it drops onto the plate.
5. Place ice ring into a large punch bowl.
6. Pour the Bombay Sapphire Gin and Schweppes Cucumber Tonic Water over the ice ring.
7. Ladle punch into glasses and ENJOY!
PINK FLORAL BERRY PUNCH
1. Add the thyme, strawberries, and the blueberries to a bundt tin.
2. Slowly add enough water to the bundt tin to cover the ingredients.
3. Freeze overnight.
4. To unmould the ice ring, place the tin upside down on a plate. Run warm tap water over the tin until it drops onto the plate.
5. Place ice ring into a large punch bowl.
6. Pour the Bombay Sapphire Gin and Schweppes Floral Pink Tonic Water over the ice ring.
7. Ladle punch into glasses and ENJOY!
DOUBLE CITRUS PUNCH
1. Add the rosemary, lemon & orange slices to a bundt tin.
2. Slowly add enough water to the bundt tin to cover the ingredients.
3. Freeze overnight.
4. To unmould the ice ring, place the tin upside down on a plate. Run warm tap water over the tin until it drops onto the plate.
5. Place ice ring into a large punch bowl.
6. Pour the Bombay Sapphire Gin and Schweppes Tonic Water, zero sugar over the ice ring.
7. Ladle punch into glasses and ENJOY!