Wash the limes, cut them into pieces and put them in a bucket. Add the canned fruit with juice. It is better for consumption if the stalk is cut into small pieces. Then there are the kiwis, which are peeled and cut into pieces. Now pour the 3/4 bottle of brandy and about 2/3 of the vodka onto the fruit. Cover and chill for at least a day (the longer the better but not too long).
Prepare the jelly as described on the packaging, however, some of the water is replaced with the rest of the vodka. Do not let it boil, just heat it up, otherwise the vodka will evaporate. Place jelly in a flat baking dish and refrigerate.
Now the sugar syrup is prepared (important because the sugar in the punch does not dissolve in normal form). Pour some water, approx. 400 ml, into a saucepan and heat it up. Dissolve sugar in it. Amount depending on your preference, about 1: 1. Let the sugar syrup cool down.
When the fruits are well drawn, the preparations can continue. Add the sugar syrup to the fruits and alcohol. Slightly warm the baking dish in which the jello is with warm water so that the pudding dissolves more easily. Tilt out of the mold, cut into bite-sized pieces and also put in the bucket. Now just add the wine and (shortly before consumption) the sparkling wine.
The amount of wine and sparkling wine will vary depending on the size of the bucket. If there is still some jelly powder left (approx. 1 tablespoon), simply add to the punch and stir well, this gives a delicious woodruff taste. It may sound a little too strong, but it tastes fantastic!
I once made the punch on New Year`s Eve and since then I`ve been asked to make this punch all the time. So it was great! (For the morning after, all you need is a glass of water and an aspirin)
Ingredients
Print Recipe
Pin Recipe