Stone and citrus jug punch

Name: Stone and citrus jug punch
Cook time: 30 min
Yield: About a litre of syrup
Cuisine: Contemporary
Ingredients: 1½ cups caster sugar; 3 white peaches, unpeeled but stones removed; 1 tbsp grated ginger; juice and rind of 3 lemons; juice and rind of 1 orange; Australian sparkling wine and soda water, to serve; 1 each lemon, lime, white peach and yellow peach, all thinly sliced, to serve

Adam Liaw

December 8, 2015

Quench your summertime thirst with this cooling punch.William Meppem

easyTime:< 30 minsMakes:About a litre of syrup

This punch is perfectly suited to a hot Aussie Christmas. Make the fruit mix separately, then dilute it in separate jugs with sparkling wine for the adults and soda water for the kids.

Ingredients

1½ cups caster sugar
3 white peaches, unpeeled but stones removed
1 tbsp grated ginger
juice and rind of 3 lemons
juice and rind of 1 orange
Australian sparkling wine and soda water, to serve
1 each lemon, lime, white peach and yellow peach, all thinly sliced, to serve

Method

Place the caster sugar, peaches, ginger and the rind of the lemons and orange in a small saucepan with 3 cups of water and bring to a simmer, stirring to dissolve the sugar. Simmer for 10 minutes. Allow to cool to room temperature and blend with a stick blender. Strain and squeeze through a fine sieve or muslin to remove any solids.
Combine the peach syrup with the lemon juice and orange juice and transfer to a bottle.
To serve, place the bottle of combined syrup with bottles of sparkling wine and soda water on ice. Mix the syrup in ice-filled jugs with either the wine or soda water as you need it. To keep the adults' and kids' versions more easily identifiable, it's a good idea to put different sliced fruit in each one.