Name: Kinderpunsch – Lucy’s Luscious Lovelies recipe collection – copyright LLL 2019
Prep time: 15 min
Total time: 15 min
Yield: 5
Ingredients: 1 l Grape juice (I recommend red, but purple will suffice); 1 Cinnamon stick (10cm); 1 Star Anise; 6 Cloves; 6 whole Allspice/pimento; 15 g Fresh Ginger (about 3 x 1cm thick slices); 1 Orange - sliced into 6 rounds; 2 lemon slices; 6 young Lemon Myrtle leaves; 1 cup fresh native raspberries; 1 tbsp Maple syrup; option: 50/50 apple juice grape juice

AuthorViceChairCategoryBeverages, Lucy’s Luscious LoveliesDifficultyBeginner

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.

Yields5 Servings

Prep Time15 minsTotal Time15 mins

1 l Grape juice (I recommend red, but purple will suffice)

1 Cinnamon stick (10cm)

1 Star Anise

6 Cloves

6 whole Allspice/pimento

15 g Fresh Ginger (about 3 x 1cm thick slices)

1 Orange - sliced into 6 rounds

2 lemon slices

6 young Lemon Myrtle leaves

1 cup fresh native raspberries

1 tbsp Maple syrup

option: 50/50 apple juice grape juice

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