Kinderpunsch is an alcohol-free hot punch, served mainly in Christmas markets in Germany. This version is a spicier delicious take of the tradional German favourite served in Brisbane in summer as an icy cold pick me up topped with slices of lemon. Add a light Rose wine for that added pleasure of mulled wine.
1lGrape juice (I recommend red, but purple will suffice)
1Cinnamon stick (10cm)
1Star Anise
6Cloves
6whole Allspice/pimento
15gFresh Ginger (about 3 x 1cm thick slices)
1Orange - sliced into 6 rounds
2lemon slices
6young Lemon Myrtle leaves
1cupfresh native raspberries
1tbspMaple syrup
option: 50/50 apple juice grape juice
1
Preparation
Mix all ingredients and refrigerate
Make at least 24 hours before consuming
Can be served icy cold or hot (not boiling)
Option: 50/50 apple juice grape juice
To Serve:
Serve with native raspberries, or raspberries – not strawberries doesn’t work!
Ingredients
1lGrape juice (I recommend red, but purple will suffice)
1Cinnamon stick (10cm)
1Star Anise
6Cloves
6whole Allspice/pimento
15gFresh Ginger (about 3 x 1cm thick slices)
1Orange - sliced into 6 rounds
2lemon slices
6young Lemon Myrtle leaves
1cupfresh native raspberries
1tbspMaple syrup
option: 50/50 apple juice grape juice
Directions
1
Preparation
Mix all ingredients and refrigerate
Make at least 24 hours before consuming
Can be served icy cold or hot (not boiling)
Option: 50/50 apple juice grape juice
To Serve:
Serve with native raspberries, or raspberries – not strawberries doesn’t work!