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"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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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

Method

  • 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
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At A Glance

  • Serves 10 people

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