Ingredients:

  • 240 ml water (1 cup)
  • 150 g light brown sugar (3/4 cup, packed)
  • 4 large cinnamon sticks
  • 1 tablespoon whole cloves
  • 6 star anise pods
  • 2 strong black tea bags (e.g., English Breakfast or Assam)
  • 5 Litres 100% cranberry juice (unsweetened)
  • 240 ml freshly squeezed orange juice (1 cup)
  • Zest of 1 large orange
  • 5 Litres ginger ale or lemonade (chilled)
  • Ice or a Decorative Ice Ring
  • 2 oranges (for slices)
  • 125 g fresh cranberries (1 cup)
  • 6–8 small rosemary sprigs

Instructions:

  1. Simmer the Spice Syrup: In a large saucepan, combine the water, brown sugar, cinnamon sticks, cloves, and star anise. Bring to a gentle simmer over medium heat, stirring until the sugar is fully dissolved.
  2. Steep the Tea: Once the sugar is dissolved, remove the saucepan from the heat. Add the two black tea bags and the orange zest. Allow to steep for 5 minutes only. Remove and discard the tea bags.
  3. Add Juices and Infuse: Pour the cranberry juice and orange juice into the saucepan with the spice syrup. Return the mixture to very low heat and gently warm it through for about 10–15 minutes. Do not allow it to boil, just warm enough to let the spices release their full flavour.
  4. Strain and Chill: Remove the saucepan from the heat. Carefully pour the punch base through a fine-mesh sieve into a clean container or large jug, ensuring all whole spices are removed. Cover and refrigerate for a minimum of 2 hours, or ideally overnight, until thoroughly chilled.
  5. Prepare the Bowl and Ice: Fill the punch bowl halfway with ice cubes or place your decorative ice ring in the bowl.
  6. Combine the Base: Pour the chilled, strained spice base into the punch bowl.
  7. Add Effervescence (The Final Touch): Just before serving, slowly pour the chilled ginger ale or lemonade over the base. Stir gently once or twice with the ladle to combine, taking care not to knock out all the fizz.
  8. Garnish: Float the orange slices and fresh cranberries on top. Tuck a few small rosemary sprigs amongst the ice for a beautiful colour contrast and pine-fresh aroma. Serve immediately.