Christmas Punch

Ingredients:

• A bunch of red grapes
• 750ml Spätburgunder Rosé
• 1l cloudy apple juice
• ice
• 250ml sloe gin
• 50ml herbal liqueur (we used Jägermeister)
• 1 ball stem ginger , finely sliced plus 2 tbsp of the syrup
• 3-4 sprigs rosemary
• 1 clementine , finely sliced

The day before you want to serve, put the grapes in the freezer for around 8-12 hrs or until frozen. Chill the prosecco and apple juice in the fridge. 

When you're ready to serve, put the frozen grapes and a generous handful of ice in a large 2-3 litre punch bowl and pour all of the remaining ingredients on top. Stir gently to combine, then serve. Sits well for up to 3 hrs before putting the ice in. 

If you make this recipe, be sure to take a photo and hashtag it #HexapiHoney. We'd love to see what you create!