Boxing day punch
Serves: 8
Prep time: 5 minsTotal time: 
Recipe photograph by Toby Scott
Boxing day punch
This libation of leftovers is guaranteed to keep the party going
Serves: 8
Prep time: 5 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
0Kcal
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham.
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham.
Ingredients
- 200g caster sugar
- a handful of mixed winter herbs (such as sage, thyme, rosemary)
- 700ml cranberry juice
- 300ml orange juice
- 500ml vodka
- 1 clementine
- ice
- 300ml sparkling water
- a handful of fresh cranberries
Step by step
- Combine 200g caster sugar with 200ml water in a small saucepan. Add a handful of mixed winter herbs (such as sage, thyme, rosemary) then heat gently for 2-3 minutes to dissolve the sugar. Bring to a gentle boil for 2 minutes before turning off the heat, covering and leaving to infuse until cool, about 1 hour. Strain out the herbs and reserve the syrup.
- In a large serving bowl, combine 700ml cranberry juice, 300ml orange juice, 500ml vodka and 3-5 tbsp of the herb syrup, depending on how sweet you want it. Cover and chill until ready to serve.
- Just before serving, thickly slice 1 clementine (you should get around 5 slices) and stud the flesh of each slice with 3 cloves. Add ice to the punch bowl and pour in 300ml sparkling water. Add the clementine slices, clove-side up, and a handful of fresh cranberries and any spare herbs to garnish. Store the remaining syrup in a sterilised jar and use in other cocktails, to toss through a fruit salad or to moisten cake sponges.
