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Stars in their eyes cocktail
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A fresh non-alcoholic punch. The showstopping giant ice block is made in a cake tin, but regular cubes work too.
FOR THE ICE
Sprigs of winter herbs (such as rosemary and thyme)
FOR THE PUNCH
180ml Seedlip Spice
120ml lime juice
120ml pear juice
60ml agave syrup
300ml Fever-Tree Spiced Orange Ginger Ale
Dragon fruit, pears and cinnamon sticks, to garnish
1 The day before serving, make the ice. Wash the herbs; put in a Bundt tin and fill with water. Just-boiled or distilled water will result in clearer ice. Freeze overnight, until set.
2 At least a few hours before your gathering, add all the punch ingredients apart from the ginger ale to a jug, stir to mix and chill.
3 To serve, pop out the ice cube into a large punch bowl (you may need to run hot water over the underside to release it). Pour over the cocktail, and add the ginger ale. Use a star-shaped biscuit cutter to cut ‘stars’ from the dragonfruit and slice the pears vertically; add with the cinnamon sticks as a garnish. Ladle into glass mugs or tumblers to serve.
For an alcoholic version swap the Seedlip Spice for tequila
This recipe was first published in October 2021.
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