NEW YEARS EVE PUNCH

Looking for an alcohol free option for New Year celebrations? Here’s a refreshing punch brew made with Torello Farm’s popular strawberry syrup and a tea made of fresh mint leaves as the base. The pour in Eddies sparkling apple juice and Three Bays sparkling water for the fizz and bubbles. Frozen berries are added too for fun and good measure.

makes about 2.75 litres

½ bunch mint, tough ends trimmed, rinse well

200ml strawberry, lime & mint cordial (or any strawberry syrup)

80ml lime juice

750ml Eddies sparkling apple juice, chilled

1.5litre Three Bays sparkling water (or use soda water), chilled

about 25 ice cubes (see below)

250g strawberries, hulled, frozen (optional)

100g blueberries, frozen (optional)

To make the mint ‘tea’, place the mint in a heat proof bowl. Pour over 250ml of boiling water and push down all stems and leaves to completely submerge. Leave to steep until the liquid cools to room temperature. Drain well, keeping the liquid and discarding the mint.

Have ready a vessel suitable to serve the punch. Pour in the syrup, followed by the cooled mint ‘tea’, then the lime juice and give a quick stir to combine. Add the ice and frozen strawberries, then the sparkling apple juice and sparkling water.

Ice Cubes with Mint Leaves or Raspberries

Place mint leaves and raspberries in each hole of an ice tray. Fill with water and transfer to the freezer for four hours, or until frozen.

Note: For those with a sweet palate, swap 750ml sparkling water for another 750ml sparkling apple juice.

Recipe by Fiona Hammond, December 2022