Seasonal

Winter Citrus Punch

A quick and easy wintry punch, using the very best seasonal citrus fruits.

Tasting notes

Taste notes of citrus, spice and all things nice.

Ingredients / Measures

/ 30ml Renais
/ 15ml Blood Orange Juice
/ 15ml Clementine Juice
/ 15ml Pink Grapefruit Juice
/ 15ml Lemon Juice
/ 10ml Cinnamon Syrup
/ 15ml Ginger Syrup
/ 60ml Cold Brewed Earl Grey Tea
/ Orange Slice to Garnish

Process

Step 1

This punch recipe can be scaled up as you see fit. Add all ingredients to a bottle and pop it in the fridge. To serve, pour over ice and garnish with a fresh orange wedge and a toasted cinnamon stick.
Step 2

To make the cinnamon syrup at home; add 5 cinnamon sticks to a pan with 500ml of water and bring to the boil with 500ml of sugar, once dissolved remove from the heat and bottle including the cinnamon sticks. Allow to cool and infuse for a further 24 hours prior to use. For the ginger syrup, dissolve 500ml of store bought ginger syrup with 500ml of sugar syrup, gently heat and stir to dissolve the sugar, bottle and store in the fridge for up to 2 weeks. To cold brew earl grey tea add 3 tea bags to 500ml of cold filtered water for 24 hours.

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Step 1

This punch recipe can be scaled up as you see fit. Add all ingredients to a bottle and pop it in the fridge. To serve, pour over ice and garnish with a fresh orange wedge and a toasted cinnamon stick.

Homemade Ingredients:

To make the cinnamon syrup at home; add 5 cinnamon sticks to a pan with 500ml of water and bring to the boil with 500ml of sugar, once dissolved remove from the heat and bottle including the cinnamon sticks. Allow to cool and infuse for a further 24 hours prior to use.

For the ginger syrup, dissolve 500ml of store bought ginger syrup with 500ml of sugar syrup, gently heat and stir to dissolve the sugar, bottle and store in the fridge for up to 2 weeks.

To cold brew earl grey tea add 3 tea bags to 500ml of cold filtered water for 24 hours.