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Warm alcohol-free spiced apple punch for Bonfire Night in mittened hands
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Warm Spiced Apple & Rosemary Punch

An alcohol-free, refined-sugar-free spiced apple party punch with orange, ginger, rosemary and optional cranberry. Serve warm or as a cold jug for Bonfire Night.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings (about 180–200 ml each)
Course: Drinks
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

  • 1 litre cloudy apple juice: ideally your own cold-pressed; otherwise organic pressed apple juice, not from concentrate, with no added sugar
  • Optional: 150 ml cranberry juice, for a ruby blush and a tart edge: ideally your own cold-pressed; otherwise organic pressed 100% cranberry juice with no added sugar or sweeteners
  • 1 orange, scrubbed and thinly sliced
  • 4 thin slices fresh ginger (no need to peel)
  • 1 cinnamon stick
  • 4 whole cloves
  • 2 star anise (food-grade, from the spice aisle)
  • 2 sprigs fresh rosemary, about 10 cm each, plus extra to garnish
  • 1–2 tbsp freshly squeezed lemon juice, to taste
  • Optional, to taste: 15–45 ml rosemary honey syrup, runny honey, maple syrup or agave syrup (use maple or agave for a vegan punch)

Equipment

  • Large saucepan with a lid
  • Ladle and fine-mesh strainer
  • Heatproof glass mugs
  • Insulated flask, for taking it out

Method
 

  1. Pour the apple juice (and the cranberry juice, if using) into a large saucepan. Add the orange slices, ginger, cinnamon, cloves and star anise.
  2. Warm over a low to medium heat for about 10 minutes, until steaming and just starting to shimmer. Don't let it boil hard.
  3. Turn the heat to its lowest setting, add the rosemary sprigs, cover and infuse for 10–15 minutes.
  4. Taste. Add lemon juice to brighten. Apple juice is naturally sweet, so you may not need any extra sweetener. If you've added cranberry, or would like it sweeter, stir in a little honey, maple or agave.
  5. Lift out the rosemary, then strain the punch or ladle it carefully, leaving the whole spices behind.
  6. Serve in heatproof mugs with a fresh orange slice and a small rosemary sprig.

Notes

Juice: your own cold-pressed apple (and cranberry) juice gives the freshest flavour. Otherwise choose organic pressed juice, not from concentrate, with no added sugar. Squeeze the lemon fresh.
Cranberry is optional. 150 ml gives a rosy colour and gentle tartness. For a stronger cranberry punch, see Variations.
Don't boil hard: it can make the juice taste stewed and the spices harsh.
Refined-sugar-free: the sweetness comes from the fruit juice, plus optional honey, maple or agave.
Honey is not suitable for babies under 12 months. Use maple or agave for a vegan punch.
Make up to 2 days ahead. Strain, cool quickly, cover and refrigerate, then reheat gently until steaming hot all the way through. Only reheat what you need.
Use only food-grade star anise bought as a culinary spice.
Serve at a comfortable temperature.