February Recipes – Fruit Cocktails

1 February 2019



Sparkling Berry Punch


1 x 250g punnet strawberries, hulled, washed, thinly sliced

1 x 150g punnet blueberries

1 x 120g punnet raspberries

1 just-ripe freestone peach, halved, stone removed, cut into thin wedges

1/2 cup fresh mint leaves

185ml (3/4 cup) peach schnapps

1 x 750ml pink prosecco, chilled


Step 1: Place the strawberries, blueberries, raspberries, peach, mint and schnapps in a large glass jug. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.

Step 2: Add the sparkling wine and serve.



Raspberry Passion Fizz


1/2 cup frozen raspberries

2 tablespoons caster sugar

1/3 cup Cointreau liqueur

6 passionfruit, halved

750ml bottle prosecco


Step 1: Place raspberries, sugar and Cointreau in a bowl. Using a fork, crush raspberries until almost smooth.

Step 2: Divide mixture between 8 champagne flutes. Add 2 teaspoons passionfruit pulp to each flute. Top with wine. Serve.


Mint Lime Kiwi Cooler

Ingredients: 1/2 cup (110g) caster sugar

1/2 cup (125ml) boiling water

4 gold and 4 green kiwi fruit

1/3 cup (80ml) lime juice (from 3-4 limes)

1/2 cup mint leaves

2 cups ice cubes

1 cup (250ml) sparkling wine or sparkling water


Step 1: In a large jug, dissolve 1/2 cup (110g) caster sugar in 1/2 cup (125ml) boiling water, then place in an ice bath or fridge to chill. Peel and roughly chop 4 gold and 4 green kiwi fruit, then blend until smooth with the cooled syrup, 1/3 cup (80ml) lime juice, 1/2 firmly packed cup mint leaves and 2 cups ice cubes. Pour into a jug and top up with 1 cup (250ml) sparkling wine or sparkling water, or divide among glasses and top up with wine or water. Serve with extra mint



Classic Pina Colada

Ingredients 375ml (1 1/2 cups) chilled pineapple juice

250ml (1 cup) coconut milk

80ml (1/3 cup) Malibu coconut liqueur

60ml (1/4 cup) Midori liqueur

60ml (1/4 cup) fresh lime juice

2 cups crushed ice



Step 1: Place pineapple juice, coconut milk, Malibu, Midori, lime juice and ice in jug of a blender and blend until combined.

Step 2: Pour among glasses to serve.