Punch Essence
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- g 1,500 suar
- 12 orange (s)
- 6 lemon (s)
- 2 bags tea (black tea)
- 2 vanilla pods or vanilla flavor
- 500 ml rum, 38%
- 750 ml cognac or brandy
- 1,500 water
- 1 stick cinnamon
Print Recipe
Pin Recipe Instructions
- Prepare tea with the tea bags and 1000ml water. Let it steep for about 5 minutes. Boil sugar with 500 ml water until it is completely dissolved. Squeeze the oranges and lemons. Mix the sugar syrup, tea and orange juice together in a large container. Cut the vanilla pods lengthways and let them steep in the punch essence with the cinnamon bark for 10 minutes. Then strain the essence, pour in rum and cognac and fill into bottles while still warm.
- When using the essence only needs to be diluted with hot water to taste. Orange punch essence can be kept for about 1 year and is also suitable as a Christmas present.
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