Frankenstein Punch

Makes about 2.5 litres
Frankenstein Punch
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    To frost the glasses

    • 4 tbsp Siúcra Granulated Sugar
    • Shallow bowl of water

    For the sugar syrup

    • 200g Siúcra Caster Sugar
    • 300ml water
    • 10 pieces of fresh orange peel

    • 100g blueberries
    • 20 green grapes
    • 100g dried cranberries
    • 10 sprigs of mint
    • 3 small to medium apples, peeled, halved and carve a monster face on the curved side of the apple

    • 2 litres sparkling water

    1.    To frost the glass, dip the rim of the glasses into a shallow bowl of water and then into a plate of Siúcra Granulated Sugar.  Leave these to set/ dry for 10 minutes.
    2.    To make the sugar syrup, pour the Siúcra Caster Sugar and water into a saucepan and bring to the boil over a high heat, reduce the heat to low and add the orange pieces. Leave to simmer for about 8 to 10 minutes until a light syrup forms. Take off the heat and allow to cool, leaving the orange peel in the syrup.
    3.    To make the punch, once the syrup is cold, pour this into a large glass bowl, add the blueberries, grapes, cranberries, sprigs of mint and carved apples into the bowl / jug. 
    4.    Give it a gently stir and then pour in the sparkling water. You’ll need a ladle to stir into the glasses.

    Recipe supplied by Catherine Fulvio