Moroccan Fruit Punch with Mint and Orange Blossom Water
Why this recipe works
- Fast to assemble: The punch is mixed cold in a jug, with no cooking or steeping beyond a brief mint infusion.
- Bright but balanced: Lemon sharpens the orange juice while honey softens the acidity without making the drink heavy.
- Clean, fragrant finish: Mint and orange blossom water add freshness and aroma, while sparkling water keeps the texture light.
Get the most out of this recipe
Ingredient notes
- Use fresh orange juice if possible: Freshly squeezed orange juice gives the punch a cleaner citrus flavour and a softer sweetness than many bottled juices.
- Go carefully with orange blossom water: Orange blossom water is aromatic and can dominate quickly, so add it with restraint and adjust to taste.
- Bruise, don’t chop, the mint: Lightly bruising the leaves releases fragrance without making the punch grassy or flecked with small pieces.
Timing notes
- Add fizz at the last moment: Pour in the sparkling water just before serving so the punch stays lively in the glass.
- Keep the mint infusion brief: A short stand gives enough mint aroma without pulling out bitter or overly herbal notes.
Make-ahead tips
- Make the base in advance: Mix the orange, lemon, honey, orange blossom water and mint base ahead, then chill it without ice or sparkling water.
- Keep bubbles and ice separate: Store the chilled base in the fridge, then add ice and sparkling water only when serving to avoid dilution and flatness.
Dietary alternatives
- For a vegan version: Replace the honey with agave syrup for a similar light sweetness that dissolves easily into the citrus base.
Equipment you'll need
Ingredients
Instructions
- Put the honey in a large bowl or jug. Squeeze in the lemon juice and whisk until the honey loosens and dissolves.
- Add the orange juice and orange blossom water, then whisk to combine. Taste and adjust with a little more lemon juice if you want it sharper.
- Lightly bruise the mint leaves by rubbing them between your palms, then add them to the bowl. Leave to stand for 3 minutes so the mint perfumes the punch.
- Fill 6 glasses with ice cubes and divide the punch between them. Top up with sparkling water and give each glass a gentle stir before serving.
Recipe notes
Tips
- Keep the sparkling water in the fridge until the last moment so the fizz stays lively.
- For a cleaner mint flavour, strain the punch through a sieve-strainer before adding the ice and sparkling water.
- If serving to children or anyone sensitive to floral flavours, start with half the orange blossom water, then add more to taste.
Substitutions
- Replace Honey with Agave syrup for a vegan-friendly sweetness.
- Replace Orange juice with a mix of Orange juice and Lemonade for a lighter, more sherbet-like punch.
Storage
- Refrigerate up to 2 days
- Store the orange and mint base (without Sparkling Water and Ice cubes) in a sealed jug in the fridge for up to 2 days. Add Sparkling Water and Ice cubes only when serving to keep it fresh and fizzy.
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Recipe overview
- Servings: 6 glasses
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: Moroccan
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