Fruity Alcoholic Drinks

fruity alcoholic drinks, looking for these recipes? check this for 6 best fruity alcoholic drinks: Mixed berry and apple punch,Apple, banana and cranberry punch,Peach Melba punch,Summer punch

Mixed berry and apple punch

Image credit: Chris L Jones –


  • 750ml bottle mineral water, chilled
  • 750ml bottle sparkling apple juice, chilled
  • 2 cups cranberry juice, chilled
  • 2/3 cup vodka (optional)
  • 300g frozen mixed berries
  • 1 cup small fresh mint leaves
  • Ice cubes, to serve


  • Step 1
    Place mineral water, apple juice, cranberry juice, vodka (if using), berries and mint in a jug. Stir to combine. Add ice. Serve.

Apple, banana and cranberry punch

Image credit: John Paul Urizar –


  • 1 litre cranberry juice, chilled
  • 450g can crushed pineapple in syrup
  • 1.25 litres lemonade, chilled
  • 1 medium red apple, chopped
  • 1 large banana, peeled, chopped


  • Step 1
    Combine cranberry juice, pineapple and lemonade in a jug.
  • Step 2
    Add apple and banana. Stir to combine. Serve.

Peach Melba punch

Image Source:


  • 4 yellow peaches
  • 1 cup pineapple juice
  • 250g raspberries
  • 4 cups ice cubes
  • 1.25 litres lemonade, chilled
  • Fresh mint sprigs, to serve


  • Step 1
    Roughly chop 3 peaches. Place chopped peach and pineapple juice in a food processor. Process until smooth. Transfer to a sieve set over a bowl. Using the back of a spoon, press peach mixture through sieve. Discard solids
  • Step 2
    Place 1/2 the raspberries in a bowl. Lightly crush with a fork. Thinly slice remaining peach.
  • Step 3
    Place ice cubes in a 2-litre-capacity jug. Add peach slices and purée, and crushed and whole raspberries. Pour over lemonade. Using a large spoon, stir to combine. Top with mint. Serve.

Summer punch

Image credit: Brett Stevens –


  • 1/2 honeydew melon, seeds removed
  • 3 Australian Breakfast tea bags (or use your favourite black tea)
  • 1/4 cup (55g) caster sugar
  • 1L (4 cups) pineapple juice
  • 3 cups (750ml) ginger ale
  • 2 cups (500ml) white rum (optional)
  • 4 mint sprigs, plus extra to serve
  • 4 passionfruit, plus extra to serve
  • Pineapple wedges, to serve


  • Step 1
    Scoop out balls of melon using a melon baller or small ice cream scoop and place in a plastic container. Freeze for 1 hour.
  • Step 2
    Place the teabags in a large jug with 3 cups (750ml) boiling water. Stir in the sugar and allow to steep for 10 minutes. Remove and discard the tea bags and allow tea to cool completely.
  • Step 3
    Stir pineapple juice, ginger ale, rum, if using, and mint sprigs into the cooled tea. Stir through the passionfruit pulp and top with ice cubes.
  • Step 4
    To serve, fill glasses with ice cubes and frozen melon balls, then pour over the punch. Garnish with pineapple wedges, extra passionfruit pulp and mint sprigs.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *