Cherry and ginger punch with hibiscus and orange

Cherry and ginger punch made from cherry juice, apple juice and hibiscus tea with ginger, orange, cinnamon and star anise. Vegan and alcohol-free – a hot drink made from juices for winter.

At a glance

• Serves 4
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 93 kcal per serving
• Protein: 1 g
• Fat: 0 g
• Carbs: 22 g

Ingredients

• 400ml water
• 2 hibiscus teabags
• 20g fresh ginger
• 1 unwaxed orange
• 500ml cherry juice
• 200ml apple juice
• 1 cinnamon stick
• 2 star anise

Method

You’ll need: saucepan · chopping board · knife · sieve

1. Bring the water to the boil, pour it over the hibiscus tea and leave to steep for 5 minutes. Remove the teabags.
2. Thinly slice the ginger and slice the orange.
3. Put the cherry juice, apple juice, tea, ginger, orange slices, cinnamon stick and star anise in a pan.
4. Heat the punch over a low heat for 10 minutes without letting it boil.
5. Pour the punch through a sieve into heatproof glasses with handles and add an orange slice to each.

Good to know

Hibiscus tea makes this punch deep red and slightly tart, almost like mulled wine. Cherry juice brings the sweetness, ginger the heat. Children and adults both like it.

Swaps

Cherry juice → grape juice. Hibiscus tea → fruit tea. Ginger → 3 cardamom pods (milder). Orange → lemon.

Cooking tips

Use 100% unsweetened cherry juice rather than cherry nectar. Don't let the punch boil, or the ginger will turn too hot.

Storage

Once cooled, it keeps for 3 days in a bottle in the fridge; heat it up before serving.

Allergens

Vegan, gluten-free, no milk, egg, nuts or caffeine. Suitable for children; in pregnancy, use fruit tea instead of hibiscus tea.

Frequently asked questions

How long does cherry and ginger punch keep in the fridge?

Once cooled, it keeps for 3 days in a bottle in the fridge; heat it up before serving.

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