Keep things spicy with this white wine punch made with this season's apples and pears. There's also a non-alcoholic version for all the family!
Put the sugar and cinnamon sticks in a small saucepan along with 200ml (7fl oz) water. Using a vegetable peeler, take two thick strips of zest from the lemon, plus half the juice, and add to the pan. Bring to the boil, then simmer for 10 minutes. Leave to cool, and then strain, discarding the lemon peel and cinnamon sticks.
Stir together the cooled syrup with the wine and leave for 30 minutes to infuse. Add the sliced fruit, top up with sparkling water and serve. Alternatively, gently heat the syrup and wine together for a couple of minutes, add the fruit and serve warm.
Cook's tip: For a non-alcoholic punch, make the syrup as before. Stir together with 1 litre (13⁄4pt) apple juice, adding the syrup to taste (you’ll probably need slightly less). Then float the fruit on top and serve as before, topped up with sparkling water, if you like.
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