Apple and pear punch with cranberries and pine nuts

Ingredients for 4 glasses:

• 60 g pine nuts
• 1 pear (e.g. Williams pear)
• 2 tsp lemon juice
• 300 ml apple juice
• 500 ml pear juice
• 4 sticks of cinnamon
• 40 g dried cranberries
• 100 ml maple syrup

Punch recipe:

1. Roast the pine nuts in a pan without fat. Cut the pear into thin slices and brush with lemon juice.
2. Heat the apple and pear juice together with the cinnamon and cranberries to just below boiling point, turn off the heat, cover and leave to infuse for 5 minutes.
3. Sweeten with maple syrup. Add the toasted pine nuts, pear slices and cinnamon sticks to the glass and serve hot.

Orange punch with ginger and lemongrass

Ingredients for 4 glasses:

• 1 orange
• 80 g ginger
• 8 stalks of lemongrass
• 140 g palm sugar
• 400 ml blood orange or orange juice
• 400 ml pink grapefruit juice
• 100 ml orange and sea buckthorn nectar

Punch recipe:

1. Wash the orange while hot, dry and cut into thin slices. Cut a piece of ginger lengthwise into 4 thin, decorative slices, grate the rest coarsely.
2. Finely chop the lemongrass - except for 4 stalks for garnish - and lightly crush in a mortar. Heat together with the ginger, palm sugar, juices and sea buckthorn nectar to just below boiling point.
3. Turn off the heat, cover and leave to infuse for 5 minutes, strain through a fine sieve and pour into suitable containers. Garnish with lemongrass, ginger and orange slices.

Peppered orange and cherry punch

Ingredients for 4 glasses:

• 1 tbsp black pepper
• 120 g brown sugar
• 60 g dried sour cherries
• 500 ml orange juice
• 300 ml sour cherry nectar
• 4 green peppercorns, as desired

Punch recipe:

1. Crush the pepper in a mortar and place in a tea bag. Heat together with the sugar, sour cherries, orange juice and sour cherry syrup to just below boiling point, turn off the heat, cover and leave to infuse for 5 minutes.
2. Then remove the tea bag and garnish with peppercorns if desired.

Make your own punch: The most important tips

• Preheat cups or glasses. This will keep the punch hot for longer.
• The punch should not boil but only be warmed. Otherwise it will lose its flavor and ingredients.
• Make sure you use organic oranges and lemons or untreated fruit wherever possible.
• Simply put spices such as cloves and cinnamon in a tea stick or in a self-filling tea bag and do not leave to infuse for too long, otherwise they can quickly develop a bitter taste.
• Always store spices in an airtight container in a cool place. They lose their essential oils over time.
• Of course, you can give all punch recipes a few twists with a shot of rum or a spirit of your choice.

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