Hot Non-Alcoholic Punch

Start this non-alcoholic punch by preparing the fruit: wash the orange and lemon thoroughly in hot water and pat dry to remove any wax from the skin. Slice half of the orange and half of the lemon into thin rounds for serving, and set the other halves aside for juicing.

Wash the apple, remove the core, and cut into small cubes or thin slices that will release their sweet, fruity flavour into the punch. Peel the ginger and cut into thin slices.

Place the whole spices into a piece of muslin cloth or a tea strainer: cinnamon, cloves, star anise and allspice. If you leave them loose in the pot, be ready to strain the punch at the end.

Pour the apple juice and orange juice into a large pot together with the water and place over medium heat. Stir in the honey and mix until it has completely dissolved.

Add all the whole spices, ginger slices and apple pieces. Squeeze in the juice from half the lemon and half the orange, and toss the peels into the pot for a more intense aroma.

Bring the hot punch just below boiling point, but never let it come to a rapid boil or it will turn bitter and lose its delicate fruity flavour. Reduce the heat and let it steep for 15 minutes at around 80 degrees C, allowing the spices to fully infuse.

Strain the finished punch through a fine sieve into a second pot or pitcher to remove the spices and peels. Taste and add a little more honey or a squeeze of lemon juice for balanced acidity.

Ladle the hot punch into heatproof glasses or mugs, and place an orange slice and a cinnamon stick in each portion as decoration and an aromatic garnish.

Serve the punch immediately while it is piping hot. It pairs wonderfully with Christmas cookies, gingerbread or outdoor gatherings in cold weather.