RUM PUNCH RECIPE

The classic Jamaican Rum Punch is a fruity mixture of orange juice, pineapple juice, white rum and grenadine syrup. A very sweet tipple that, in the past, has given me one of the worst hangovers ever experienced! This much cleaner version uses fresh fruit and vegetable juices, so it will save you from that horrible sugarfilled headache the next morning.

SERVES 2

80ml dark rum

100ml fresh orange juice

50ml carrot juice

120g fresh pineapple chunks

100ml coconut water

Ice cubes 2 teaspoons beetroot juice

Fresh mint leaves, cherries and orange slices, to garnish

EQUIPMENT

High-speed blender and 2 punch glasses

Add the rum, orange juice, carrot juice, pineapple chunks, coconut water and a few ice cubes into a high-speed blender. Blend for 1 minute, or until completely smooth.

Half-fill the glasses with ice cubes and pour the mixture over. Using a small teaspoon, gently pour a little beetroot juice around the edge of each glass. Garnish with mint leaves, cherries and orange slices.

More naughty but nourishing cocktail recipes in The Healthy Hedonist by Nicole Herft