How to make
Make a nice aromatic tea from dried herbs. I use mint, thyme and Mursal tea. Strain it and set aside the liquid (300 ml.)
Add the wine along with cinnamon, brown sugar, star anise, ginger and cloves on the stove. Add the juices and large pieces of fruit. Heat up everything without boiling the mixture, just allow the aromas to unfold and infuse into the liquid.
Pour the aromatic wine and juices into a punch bowl or a tea jug, which have been strained along with the pieces of fruit and add the rum.
Serve the Christmas apple punch warm and if desired, sweeten it as much as you like - with more rum or more sugar.
I sometimes heat the rum with everything else and that way some of the alcohol evaporates.
This is a warming and very fragrant drink for the snowy Christmas evenings.
Cheers and happy holidays!
