Cherry-Rum-Punch

Name: Cherry-Rum-Punch
Cook time: 25 min
Total time: 25 min
Yield: 9
Ingredients: 6 Bags rose hips tea; 1 untreated lemon; 500 ml Cherry nectar; 4 TABLESPOONS demerara sugar; 4–5 Star Anise; 1–2 Cinnamon sticks; 100 g Raisins; 100 g Almonds (without skin); 6-8 TABLESPOONS Rum

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 9

6 Bags rose hips tea
1 untreated lemon
500 ml Cherry nectar
4 TABLESPOONS demerara sugar
4–5 Star Anise
1–2 Cinnamon sticks
100 g Raisins
100 g Almonds (without skin)
6-8 TABLESPOONS Rum

Directions

1
Pour 1 litre of boiling water over tea bags. Leave to infuse for 8-10 minutes. Take out tea bag. Wash the lemon thoroughly and peel the peel as a spiral with a peeler. Put tea, nectar, sugar, star anise, cinnamon, lemon peel, raisins and almonds in a pot. Bring to the boil, remove the lemon peel. Remove from the heat, add rum and pour into heat-resistant glasses