The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Passionfruit and Ruby Grapefruit Punch

You'll need

1 litre (4 cups) ruby grapefruit juice, chilled 500 ml (2 cups) passionfruit purée, chilled (see note) 75 gm (1/3 cup) caster sugar 400 ml gold tequila 100 ml orange liqueur, such as Cointreau 60 ml (¼ cup) pomegranate liqueur or grenadine


  • 01
  • Several hours ahead or the night before, freeze half of the juice in ice-cube trays.
  • 02
  • Pour remaining juice, passionfruit purée and sugar into a punch bowl. Gently stir until purée is thoroughly incorporated, then add remaining ingredients.
  • 03
  • Ladle punch into tumblers filled with ruby grapefruit ice cubes and garnish with reserved passionfruit seeds.
Note For passionfruit purée, process pulp from about 24 passionfruits (to give you 2 cups) in a food processor, then strain through a sieve, reserving some seeds for garnish.

“Punches are the world’s oldest form of mixed drink. Researchers from The Museum of the American Cocktail have found the earliest written documentation of punch as far back as 1632. I love this summer-fun blend because you get to ram two competing flavours head-first into one another, but somehow they find agreement on meeting.” - Jason Crawley

At A Glance

  • Serves 10 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 10 people

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.