Brunch Punch: Raspberry and Cranberry Soda

This drink is for my Northern hemisphere friends because it is really not the weather for it right now. I know that a Brisbane winter is warmer than most Canadian or English summers so this is still good some sunny afternoons in winter here, but it is especially wonderful as either a summer brunch cocktail or on the balcony in front of a steamy sunset.

Using raspberries instead of ice cubes keeps the drink cool without watering it down, plus they look really pretty. Mint is so wonderfully invigorating and the half-half balance of soda water and cranberry is so much more refreshing than either one by themselves.

If you want to take it up a notch, you could substitute champagne for the soda water, or spike it with gin or vodka.

So refreshing!



Brunch Punch: Raspberry and Cranberry Soda

½ cup soda water
½ cup cranberry juice
Frozen raspberries
Mint leaves

Simple instruction: get everything in a glass.

You could, of course, make a big batch in a punch bowl or pitcher.



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3 Responses to Brunch Punch: Raspberry and Cranberry Soda

  1. Christina says:

    This looks so vibrant and tasty. I’ll be trying it!

  2. Christina says:

    Great idea to use frozen berries instead of ice cubes. This could be tweaked in so many ways.

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