A seasonal party punch for fall that is as refreshing as it is delicious.
Course Drinks
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 8people
Calories 225kcal
Author Aimee
Ingredients
1/3cupcoconut sugar
1teaspoonpure vanilla extract
1vanilla beansplit
4cupsfresh pressed apple cider(1 litre)
1cupunsweetened cranberry juice
2applesto garnish
4cupsice
24oznon-alcoholic sparkling apple juice(750 ml)
frozen cranberriesoptional
8ozbourbonoptional
Instructions
In a small pot, combine coconut sugar, vanilla extract, split vanilla bean and 1 cup of the fresh pressed apple cider. Bring to a simmer over medium heat, stirring constantly to dissolve the sugar. Once the infusion has boiled, turn off the heat and cover the pot with a lid. Allow to infuse for 1 hour.
Cool the vanilla infusion completely. This syrup can be made in advance. If you are not using it right away, store it in the refrigerator for up to 5 days.
In a large pitcher, combine the remaining apple cider, cranberry juice and vanilla syrup. Stir well to combine. Thinly slice the apples and add them to the pitcher. At this point, the punch can hold for a few hours in the refrigerator.
To Serve: Pour the punch with the apple slices into a punch bowl. Add the ice. Pour in the sparkling apple juice. Float a few frozen cranberries on top if desired. Stir well. Taste your punch and make sure it is to your liking.
Serve at once.
Notes
Quick Fix: Always taste your punch and make sure it is to your liking. Too sweet? Add more unsweetened cranberry juice, a 1/4 cup at a time. Too tart? A few tablespoons of maple syrup stirred into the punch is an easy solution. Ginger ale will also add sweetness as well as bubbles.