Kinderpunsch – Lucy’s Luscious Lovelies recipe collection – copyright LLL 2019

AuthorViceChairCategory, DifficultyBeginner

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

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

 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

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!

Kinderpunsch – Lucy’s Luscious Lovelies recipe collection – copyright LLL 2019