Sunday, 2 December 2012

oranges and lemons say the bells of saint clement’s

Here is a nice Christmas punch to keep you toasty on a cold evening. I call it the St. Clement’s because its ingredients include lemons and Curaçao Triple Sec, orange liqueur, and this recipe yields enough for four cups:

  • 250 ml (1 cup) orange juice 250 ml (1 cup) of Triple Sec 250 ml (1 cup) of dry white, wine—if available in your area, another thing to try would be Thüringer Holunder Punsch, a fortified holiday beverage, a white wassail seasoned already with some of the other spices 
  • The juice of one lemon (Zitrone)
  • One stick of cinnamon (Zimt), whole cloves (Nelken), and some ground cinnamon and whipped crème for garnish

Place all the liquid ingredients into a sauce pan to warm on low heat. Add the cinnamon stick and six cloves and cover. Monitor to make sure the mixture doesn’t scald or boil, and after about fifteen minutes, when the cinnamon stick starts to break up and the mixture takes on a buttery complexion, it should be ready. Pour through a strainer to avoid getting pieces of cinnamon and cloves in your glass. Top with whipped crème and ground cinnamon and enjoy with gingerbread (Lebkuchen).