Barbadine punch recipe
Sweet, creamy and full of exotic flavor, barbadine punch hits that delicious, refreshing sweet spot for a hot afternoon drink. It’s made with barbadine (or giant granadilla), milk, sweeteners and spices.
Servings: 8
Calories: 206kcal
Ingredients
- ripe barbadine or giant granadilla
- ½ tin or 200 grams condensed milk*
- 200 mL carnation evaporated milk**
- 1-2 tsp vanilla essence
- ¼ tsp nutmeg
- ¼ tsp cinnamon
- 2 dashes of Angostura bitters
- cold water for a thinner punch
Equipment
- Blender
Instructions
- Be sure the barbadine is soft to the touch and ripe.
- Cut in half and scoop the seeds out.
- Place the seeds in a small bowl and add a little water. Set aside.
- Peel the skin of the fruit and place the flesh into a large bowl.
- Strain the seeds and squeeze the pulp around the seeds to extract the flavor.
- Discard the seeds.
- To a blender, add barbadine flesh, strained seed pulp and all other ingredients.
- Blend.
- Taste test and adjust spices and sweeteners.
- Add cold water if you want a thinner, runnier punch.
- Blend again.
- Serve ice cold.
Notes
* Other sweeteners can be used including sugar.
** Carnation milk is most often used but full cream milk, soy milk, almond milk and even coconut milk can also be used.
