Punch alcohol free
Feuerzangenbowle / Mulled Claret
Equipment
- 2 saucepans, kife
Ingredients
- 2 litres apple juice
- 1/2 litre grape juice red
- 1/2 litre orange juice
- 2 oranges untreated
- 2 lemons untreated
- 2 cinnamon sticks
- 7 Cloves
- 5 Star anise
- 1 cone sugar (250g)
- 1/2 litre rum 54%
Instructions
- Put the apple juice, grape juice and orange juice in a saucepan and heat to medium temperature.
- Meanwhile, thoroughly wash off the oranges and lemons and cut them into thin slices.
- Add the cinnamon, cloves and anise to the liquid when heated for about 10 minutes. Add the lemon and orange slices to the non-alcoholic bowl. Heat the bowle until just before boiling point and cook it for at least 20 minutes (don’t boil it).
- Meanwhile, warm the rum in an extra pot (don't boil!!!).
- After 20 minutes, the children get their bowl, then place a sugar cone holder across the pot (wire bar or. so) and the sugar cone on it. With a soup spoon, slowly pour the preheated rum on the sugar cone until it is completely saturated.
- Ignite the rum in the sauce spoon again and drizzle the burning liquid over the sugar cone. Repeat it; until the sugar cone has completely dissolved. Turn off the ceiling light to bring the magic of the burning cone to the full experience.
Notes
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