Christmas punch

Name: Christmas punch
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 15
Ingredients: 250 g golden caster sugar; 20 g pack rosemary, plus extra sprigs to serve (optional); 60 g ginger, peeled and sliced; 200 ml dark rum (we like Appleton Estate Signature Rum); 200 ml clementine juice; 400 ml cranberry juice; 900 ml still or sparkling water, to serve; fresh cranberries, to serve (optional)

If you’re going to treat your mum to a homemade beverage, make it this Christmas punch. This is even delicious without the rum.

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Serves15
CourseDrink
Prepare10 mins
Cook15 mins
Total time25 mins
Plusstanding

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250g golden caster sugar
20g pack rosemary, plus extra sprigs to serve (optional)
60g ginger, peeled and sliced
200ml dark rum (we like Appleton Estate Signature Rum)
200ml clementine juice
400ml cranberry juice
900ml still or sparkling water, to serve
fresh cranberries, to serve (optional)

In a small pan, mix 250ml water with the sugar, rosemary and ginger. Heat over a medium heat to dissolve the sugar, then simmer for 10-15 minutes until syrupy. Take off the heat and steep for 1-2 hours, then strain.
Sterilise a 1-litre glass bottle then pour in the steeped syrup, rum and fruit juices. Seal, then shake to mix.
When ready to serve, shake the bottle, then pour 90ml of the mixture into a glass and top up with 60-70ml sparkling or still water. Decorate with rosemary and cranberries, if you like. Alternatively, if you’re serving immediately, mix everything together in a large bowl. Fill a rocks glass with ice (if the punch is made with still water) or a highball glass (if sparkling), then pour in the punch and decorate with rosemary and/ or cranberries, if liked.

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