These crowd-pleasers are easy to make in big batches, can be altered for non-alcoholic options and require little to no effort. All you need is sugar syrup! 

Make a sugar syrup: 

Add 1 cup sugar and 1 cup water to a pot over medium heat. Boil for 5 minutes, remove and set aside to cool. For an alcohol-free version, use 1 cup apple juice instead of rum. 

Passionfruit punch 

Serves 10  

Ingredients 

5 cups ice blocks
1/2 cup vodka
1/2 cup sugar syrup
1L passion fruit juice
1/2 cup lime juice
2 tubs (230g each) passion fruit pulp
1 bottle (750ml each) sparkling wine 

Method 

1. In a large punch bowl, combine 5 cups ice blocks with 1/2 cup vodka, 1/2 cup sugar syrup, 1L passion fruit juice, 1/2 cup lime juice, 2 tubs (230g each) passion fruit pulp.
2. Stir together and finish with 1 bottle (750ml each) sparkling wine of your choice.
3. Ladle into cups and enjoy! 

Watermelon margarita slushy 

Serves 10 

Ingredients 

1/2 large watermelon (seeds removed)
1 1/2 cups Blanco tequila
1 cup sugar syrup
5 limes, plus extra for garnish
Coarse sea salt   

Method 

1. Cut the flesh from 1/2 large watermelon (seeds removed) into small cubes, freeze for at least 2 hours.  
2. Place a large jug in the freezer.  
3. Add watermelon to a food processor with 11/2 cups Blanco tequila, 1 cup sugar syrup and juice from 5 limes (Do this in batches if blender is small). Blend until a smooth slushy consistency is reached.  
4. Decant the watermelon slushy into the cold pitcher and serve immediately in glasses garnished with lime slices.
5. Level up by first dipping the rims of your glasses in lime or lemon juice, followed by coarse sea salt. 

Big batch mojitos 

Serves 10 

Ingredients 

1/2 cup sugar syrup
2 punnets (40g) mint leaves 
Juice of 4 limes
5 cups of ice
1 1/4 cups white rum
1.5-2L soda water 

Method 

1. Place 1/2 cup sugar syrup, 2 punnets (40g) mint leaves and juice of 4 limes into a large pitcher or jug.  
2. Use a cocktail muddler or the back end of a wooden spoon to bruise and mix everything together to release the flavours.  
3. Add 5 cups ice, 11/4 cups white rum and 1.5-2L soda water (or as much needed to fill your jug). Use your muddler or spoon to stir together.  
4. Taste and adjust as needed, adding more sugar syrup, lime juice or rum. 

Words: Sjaan van der Ploeg

Photography: Shutterstock, Fresh living Magazine

Also read: 5 Festive cocktails to serve at your New Year bash 

The post Fail-proof cocktails for any occasion appeared first on MyKitchen.

Served warm and filled with sugar and spice, it’s easy to see why this traditional Mexican Christmas punch is a holiday-season staple in Mexico.

SERVES 10 // COOKING TIME 45 min

INGREDIENTS
3½ L water
3 cinnamon sticks
3 cloves
1 orange peel
4–5 hibiscus tea bags
1 cup brown sugar
6 apples, chopped
4 pears, chopped
6 guavas, chopped
¾ cup seedless prunes
½ cup raisins
Rum, brandy or tequila, to serve

METHOD
1. Bring the water to a boil, along with the cinnamon, cloves, orange peel and tea.
2. Add sugar and the fresh and dried fruit. Simmer over a low heat for at least 30 minutes. Taste and adjust the sweetness.
3. Serve warm with your choice of rum, brandy or tequila.

Recipe: Nicola Naudé
Styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

While this Christmas punch is an excellent pairing for your festive lunch, Christmas Eve deserves something a bit more extravagant, like our cherry martinis.

The post Enjoy your roast with this traditional Mexican Christmas punch appeared first on MyKitchen.

Since its arrival on the foodie scene, coconut water has been hailed as nature’s own miracle drink. Its wild popularity has led many to question its supposed nutritional value, dismissing the flavoursome water as just another passing health trend. But don’t be fooled. Coconut water is wonderfully hydrating too. The clear liquid found inside young, green coconuts (not to be confused with coconut milk) contains five essential electrolytes: calcium, magnesium, phosphorous, sodium and potassium. You’ve probably heard the claims that this sweet water has anti-ageing, anti-carcinogenic and anti-thrombotic effects, but this hasn’t been proven yet.

What we do know is that a glass of coconut water is a good alternative to sugary, vividly coloured sports drinks. In fact, it may even do a better job of keeping athletes hydrated. It can be enjoyed on a hot summer’s day, as a post-workout beverage or to revive the body after a heavy night. Its high fibre content aids healthy digestion and supports weight loss, while its rich flavour will help keep you fuller for longer. If you love sweet drinks, sip on this alternative and maintain your smile during your weekly weigh-in.

And if you do decide to vamp up this punch with a tipple of rum, we aren’t going to tell on you.

SERVES 4 // COOKING TIME 5 mins

INGREDIENTS
1 cup cubed fresh mango
1 cup cubed fresh pineapple
3 cups coconut water
1 cup fresh beetroot juice
Coconut shavings, to garnish

Method
1. Place a handful of the fruit cubes in each glass.
2. Fill two thirds of each glass with coconut water. Top with a splash of beetroot juice.
3. Garnish with coconut shavings and enjoy!

The post Tropical coconut water punch appeared first on MyKitchen.

It’s Friyay, and after a long week of deadlines and gym and meetings – you deserve a drink! Watermelon is in season so we’re using our favourite summer fruit as the base for this refreshing, boozy cocktail.

SERVES 6 // COOKING TIME 5 mins, plus cooling time

INGREDIENTS
2 tbsp caster sugar
3 cm ginger, roughly chopped
4 cups roughly chopped watermelon
1½ cups rum
¼ cup lemon juice
2 cups ice

METHOD
1. To make the ginger syrup, mix the sugar and 2 tbsp boiling water. Stir to dissolve. Add the ginger and leave to infuse and cool, then strain out the ginger.
2. Blend the watermelon, rum, lemon juice and ginger syrup until liquefied. Add the ice and blend again for about 5 seconds to crush.
3. Divide between 6 glasses and serve.

The post Watermelon and ginger punch appeared first on MyKitchen.