"Raspberry and cherry juice gives this drink its gorgeous red hue. Garnish with a rosemary sprig for a festive touch and impress your guests using hibiscus flowers, not only do they bring more colour to your festive drink, but it will give you that special little “Je ne sais quoi!”"
Mulled Fruit Punch
Prep time 10mins
Cook time 30mins
Serves or Makes: 10 - 12
- 1/ 2 litre Water
- 1/ 2 litre Raspberry juice
- 250 milliliter Cherry juice
- 1 Handful of cranberries
- 1 Apple – sliced
- 1 tablespoon Maple syrup
- 2 Star anise
- 3 Cinnamon sticks
- 10 gram Dried hibiscus flowers
- Few sprigs of rosemary and cinnamon sticks to serve
Boil 1/2 litre of water. Turn off the heat and add the hibiscus. Let steep for 15 minutes, then remove the flowers. Set the hibiscus water aside.
In a large separate pot, bring the maple syrup to a simmer, add cinnamon sticks, star anise, and the cardamom pods, leave to gently simmer for 10 min.
Add the raspberry and cherry juice, as well as the hibiscus water that you have set aside and simmer for another 10 min. Carefully transfer to a heatproof server and garnish with the cranberries & apple.
Serve warm and if you’re like me and like a little festive magic, you can decorate with a few fresh rosemary leaves and cinnamon sticks. Enjoy… Bon appetit! ♥♥♥