180
Cherry wine punch
Ingredients:
110 g (4 oz) caster sugar
150 ml (
1
/
4
pint) water
250 g (9 oz) black cherries,
pitted
2 tbsp lemon juice
275 ml (
1
/
2
pint) white wine
275 ml (
1
/
2
pint) red wine
1 apple, peeled and sliced
1 orange, sliced
570 ml (1 pint) soda water
Method:
1. Place the sugar, water and cherries into a
solid container. Steam at 100°C for 2
minutes, or until the sugar has dissolved.
2. Stir well and add the lemon juice. Place the
punch into the food processor or blender and
whiz until smooth.
3. Finally add the wine and place in the
refrigerator to chill.
4. Just before serving, add the fruit and soda
water.
5. Add a splash of cherry brandy for extra
flavour.
Tip
Mulled wine and hot punches can be
steamed for 5 minutes at 100°C. This
is the perfect way to bring out all the
fragrant flavours and aromas.
Ginger and mint lemonade
Ingredients:
570 ml (1 pint) water
275 g (10 oz) caster sugar
10 cm (4 inch) piece root ginger
Bunch of mint, finely chopped
200 ml (7 fl oz) lemon juice
1 litre (1
3
/
4
pint) sparkling white
wine
Method:
1. Place the water, sugar, ginger and mint into a
solid steam oven container. Cover with foil
and steam at 100°C for 15–20 minutes.
2. Place in the fridge until chilled. Strain
through a sieve and add the lemon juice and
wine.
3. Serve garnished with a sprig of mint.
