Summer blush

Name: Summer blush
Prep time: 20 min
Total time: 25 min
Yield: 12
Ingredients: 400 g caster sugar; 15 sprig/s fresh mint

This gorgeous fruit cup from Orlando Murrin is loosely based on the old-fashioned formula for punch, which is easy to remember because it rhymes: One of sour, Two of sweet, Three of strong, Four of weak. The sweet element of his recipe is a homemade mint syrup. This also serves as the base for a non-alcoholic variant, which is dubbed ‘virgin blush’ and is mixed in glasses, cocktail-style, rather than ladled from a bowl.

0 out of 5 stars(0) Rate this recipe

Serves12
CourseDrink
Prepare20 mins
Cook-
Total time25 mins
PlusMake syrup in advance which takes 5 minutes

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

For the fresh mint syrup (makes about 400ml)

400g caster sugar
15 sprig/s fresh mint

For the virgin blush (makes 4 tall drinks)

120ml fresh mint syrup (as before)
750ml pink grapefruit juice
Splash angostura bitters (optional)

For the summer blush (makes 12 medium drinks)

2 lemons, juice
2 limes, juice
250ml fresh mint syrup (as before)
130ml orange liqueur, such as De Kuyper Triple Sec
130ml Chambord Black Raspberry Liqueur
130ml gin, vodka or rum
Splash angostura bitters (optional)
750ml bottle rosé Prosecco, such as La Gioiosa Prosecco Rosé Millesimato Brut

To serve

Plenty of ice
Strawberries, sliced
Blackberries, sliced
Black grapes, sliced
Several sprigs mint
Sparkling mineral water, chilled, to taste (optional)

Make the syrup in advance. Put 400ml water and the sugar into a saucepan and bring to the boil, stirring until dissolved. Stir in the mint and leave to cool completely, about 30 minutes, then strain and discard the mint. Leftovers can be refrigerated for up to 2 weeks.
For the virgin summer blush, put some ice, sliced berries and a sprig of mint into a tall glass, add 2 tbsp mint syrup and top up with pink grapefruit juice and a splash of bitters, if liked. Stir well.
For the summer blush, put the juice, 250ml mint syrup, liqueurs and spirit into a punch bowl or jug. Stir in fruit and mint and a splash of bitters, if liked, then stir in the Prosecco. Put some ice and a few extra berries into glasses, pour over the blush and stir well, Photographs: Maja Smend, Food styling: Seiko Hatfield, Styling: Tony Hutchinson, Art direction: Andrew Moore then top up with mineral water, if liked.

Book a slot to see product availability at your nearest Waitrose & Partners store

Book a slot