Let the kids join in with the adult tradition of festive cocktails with this wonderful ‘mocktail’ recipe from Vivek Singh. The syrup at the base of the cocktail is infused with mincemeat overnight, so make sure you plan ahead with this one.
To make the syrup, heat the sugar and water together in a pan until the sugar dissolves. Leave to cool a little and pour into a jar
Leave to cool a little and pour into a jar. Add the mincemeat to the jar and infuse overnight. Then, strain the mixture, reserving the syrup.
Measure out 10ml (1/4fl oz) of syrup, mix the portion of syrup with the rest of the ingredients until pale and frothy
Divide the ‘mocktail’ into glasses. Dust with cinnamon and top with a few redcurrants before serving.
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