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Mandarin punch with sea buckthorn and gin

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Ingredients

Adjust Servings:
50 g of Sea buckthorn
3 or 4 Mandarin Or 1 orange
to taste Sugar white Or honey
100 ml of Water
30 ml of Gin
30 ml of Orange liquor
3 slices of Fresh ginger

Mandarin punch with sea buckthorn and gin

  • 15 min
  • Serves 1
  • Easy

Ingredients

Directions

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Punch, a hot wine-based drink laced with liqueurs, spirits, juices, fruits, berries and spices is very popular in Vienna in winter. It all starts a month before Christmas when punch tents are set up in the main squares and each producer comes up with a different recipe each year to surprise customers.

This year (2020-2021), the punch with sea buckthorn, mandarins (you can use oranges), ginger and gin won the most in my personal ranking. It was served in a “bio” tent near St. Stephen’s Cathedral.

Naturally, I developed a similar but more delicious recipe at home. Let’s try it! Moreover, this punch can be made without gin, then you get a children’s Kinderpunsch.

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Steps

1
Done

Frozen sea buckthorn berries pour boiling water and immediately drain them. Mash the berries without water, add the ginger and 150 ml of boiling water. Let it stand for about 5 to 10 minutes. Then, strain it through a fine sieve, squeezing the pulp.

2
Done

While the sea buckthorn is infused, squeeze the juice from the mandarins and strain it through a sieve.

3
Done

Pour the mandarin juice and sea buckthorn infusion into a saucepan and add the sugar. Stir and heat it up to the desired temperature, but not to a boil. You need the sugar to melt and the liquid to become hot. The children's non-alcoholic punch is done. If we make an adult punch, we move on.

4
Done

Pour it into a cup, add gin and orange liqueur, stir and enjoy!
If the drink is too rich, it can always be diluted with hot water.

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