Spiced Holiday Punch
Courtesy of: Beth Shreibman-Gehring, Western Reserve Herb Society
Spiced Honey Syrup: to make the syrup needed to sweeten this punch you will take about three and a half cups of water and set it to simmer.
Add approximately 2 cups of honey ( you can use more if you like) and add about 6 cinnamon sticks, 2 tablespoons of whole allspice, 4 tablespoons of whole star anise , 1 tablespoon of whole cloves and 4 tonka beans.
Let the syrup simmer for about 20 minutes and then remove it from the heat. Set aside to cool leaving the spices in it and then strain, bottle and put it into the refrigerator to chill. This is also wonderful to use in tea.
For this punch you will need :
Organic Cranberry juice chilled ( low sugar), chilled fresh Orange juice, chilled Prosecco ( if you wanted to make this hot you would use a bottle of red Zinfandel)
Get enough of each ingredient that you can add as needed. If you want to make this non-alcoholic just add ginger ale instead!
In a punch bowl combine one bottle of each juice and up to two bottles of the Prosecco. For the holidays, I like to add a bit more cranberry because of the color. Then add the spiced syrup to taste.
For the ice mold ( and for an evening of punch I usually make two) you will need two old fashioned jello mold rings ( a perfect use for them!)
Here’s the trick! My mother did this with fresh fruit and they always came out lopsided because the fruit floated. Necessity being the mother of invention, I found myself last year with not enough time! I bought frozen fruit instead… Mixed berries , peaches, mangos, cherries, etc. and layered the frozen fruit ( much heavier) with leaves of fresh rosemary into the jello mold.
Fill them up and then add some of the cranberry juice to fill in all the cracks. Set them into the freezer and when you are ready unfold them by putting the mold into a bowl of hot water. It will slip right out and voilà…ice molds worthy of Father Christmas himself!