Christmas punch
Prep
10 mins
Cook
15 mins
Servings
15
Difficulty
Medium
Every year I make this Christmas punch for my holiday gatherings, and it's become such a crowd pleaser. The beauty of it is how quick and simple it comes together, ready in just 25 minutes from start to finish. Ginger is the star here, bringing warmth to the drink while also helping with digestion and settling the stomach, which is perfect after all those festive treats. The combination of dark rum, cranberry, and clementine juice creates this gorgeous deep crimson color that looks so festive in a bowl, and the fresh rosemary adds an elegant herbal note that really makes people pause and ask what the secret ingredient is.
Ella x
Ingredients
- 250 gramsgolden caster sugar
- 20 gramsrosemary(pack rosemary, plus extra sprigs to serve (optional))
- 60 gramsginger(ginger, peeled and sliced)
- 200 mlsdark rum(dark rum (we like Appleton Estate Signature Rum))
- 200 mlsclementine juice
- 400 mlscranberry juice
- 900 mlssparkling water(still or sparkling water, to serve)
- 1fresh cranberries(fresh cranberries, to serve (optional))
Detail level
Instructions
- 1
In a small pan, mix 250ml water with the sugar, rosemary and ginger. Heat over a medium heat to dissolve the sugar, then simmer for 10-15 minutes until syrupy. Take off the heat and steep for 1-2 hours, then strain.
- 2
Sterilise a 1-litre glass bottle then pour in the steeped syrup, rum and fruit juices. Seal, then shake to mix.
- 3
When ready to serve, shake the bottle, then pour 90ml of the mixture into a glass and top up with 60-70ml sparkling or still water. Decorate with rosemary and cranberries, if you like. Alternatively, if you’re serving immediately, mix everything together in a large bowl. Fill a rocks glass with ice (if the punch is made with still water) or a highball glass (if sparkling), then pour in the punch and decorate with rosemary and/ or cranberries, if liked.
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