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Stars in their eyes cocktail
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A fresh non-alcoholic punch. The showstopping giant ice block is made in a cake tin, but regular cubes work too.
Serves: 6
FOR THE ICE
Sprigs of winter herbs (such as rosemary and thyme)
FOR THE PUNCH
180ml Seedlip Spice
120ml lime juice
120ml pear juice
60ml agave syrup
300ml Fever-Tree Spiced Orange Ginger Ale
Dragon fruit, pears and cinnamon sticks, to garnish
1 The day before serving, make the ice. Wash the herbs; put in a Bundt tin and fill with water. Just-boiled or distilled water will result in clearer ice. Freeze overnight, until set.
2 At least a few hours before your gathering, add all the punch ingredients apart from the ginger ale to a jug, stir to mix and chill.
3 To serve, pop out the ice cube into a large punch bowl (you may need to run hot water over the underside to release it). Pour over the cocktail, and add the ginger ale. Use a star-shaped biscuit cutter to cut ‘stars’ from the dragonfruit and slice the pears vertically; add with the cinnamon sticks as a garnish. Ladle into glass mugs or tumblers to serve.
COOK’S TIP
For an alcoholic version swap the Seedlip Spice for tequila
This recipe was first published in October 2021.
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