Gin, ap­ple, ju­niper and herb punch

donna hay - - Location Enchanted Garden -

1 cup (250ml) wa­ter 1 cup (220g) white (gran­u­lated) sugar 2 red ap­ples, chopped 2 sprigs lemon thyme 1 tea­spoon ju­niper berries+, crushed 1 tea­spoon vanilla ex­tract 1 cup (250ml) gin 1 litre chilled tonic wa­ter mi­cro (baby) lemon ver­bena leaves, to serve 1 red ap­ple, thinly sliced us­ing a man­dolin, to serve

Place the wa­ter, sugar, ap­ple, lemon thyme, ju­niper berries and vanilla in a medium saucepan over high heat and bring to the boil. Cook for 6 min­utes or un­til re­duced slightly and pink. Set aside to cool com­pletely.

Strain the mix­ture, re­serv­ing the liq­uid, and place in a large 3-litre-ca­pac­ity jug. Add the gin and tonic wa­ter. Add lemon ver­bena and ap­ple slices to serve.

SERVES 8–10.

+ Ju­niper berries are avail­able from spe­cialty gro­cers.

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