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Frosted pear and cranberry punch recipe

Frosted pear and cranberry punch recipe

9 ratings

Looking for a summer drinks recipe? This easy frosted pear and cranberry punch plays with sweet and sour flavours, the addition of brandy brings a spicy back note, great served alongside a BBQ feast. See method

  • Serves 6
  • 20mins to prepare and 10mins to chill
  • 302 calories / serving
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • handful fresh or frozen cranberries
  • 3tbsp caster sugar
  • 5 very ripe pears, 2 peeled and cored, 3 thinly sliced, lengthways, to garnish
  • 1 litre (1¾pt) fruity white wine, chilled
  • 200ml (7fl oz) brandy, chilled
  • 300ml (½pt) soda water, chilled
  • 300ml (½pt) cranberry juice, chilled
If you don't have any pears, try using apples

Each serving contains

  • Energy

  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    25g 28%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 32.5g Protein 0.6g Fibre 3.3g


  1. Chill a large glass jug in the freezer. For the syrup, put the cranberries, sugar and 3 tbsp water in a small saucepan and bring to a simmer. Stir, then cook for 2-3 minutes, until syrupy. Remove from the heat and leave to cool completely.
  2. Meanwhile, put the two peeled and cored pears in a blender and whizz to make a smooth purée.
  3. For the punch, mix the puréed pears, wine, brandy, soda water and cranberry juice. Half-fill the chilled jug with ice, add the pear slices, then pour in the punch.

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