Rum Fruit Punch

Makes ± 2 litres
400 g frozen berries, defrosted
60 ml (¼ cup) Huletts Golden Syrup
125 ml (½ cup) dark rum
750 ml (1 bottle) sparkling wine
1 litre soda water
fresh mint leaves and berries to garnish
  1. Combine berries, Huletts Golden Syrup and rum in a large punch bowl. Mix well.
  2. Top with sparkling wine, soda water and plenty of ice, stir to mix.
  3. To serve, garnish with the mint leaves and berries.