INGREDIENTS

• 150ml GIMBER Lilly
• 500ml non-alcoholic white rum
• 200ml fresh lime juice
• 200ml cane sugar syrup
• 400ml green tea
• TO GARNISH
  • 8 sprigs of fresh mint
  • 6 passion fruits

1. Pour all the ingredients into the punch bowl.

2. Scoop out the passion fruits and add the pulp along with the mint to the bowl.

3. Refrigerate for at least 1 hour before serving.

4. Scoop the punch into a glass with ice cubes in it.

5. Garnish with some fresh mint.