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- A bunch of red grapes
- 750ml Spätburgunder Rosé
- 1l cloudy apple juice
- 250ml sloe gin
- 50ml herbal liqueur (we used Jägermeister)
- 1 ball stem ginger , finely sliced plus 2 tbsp of the syrup
- 3-4 sprigs rosemary
- 1 clementine , finely sliced
The day before you want to serve, put the grapes in the freezer for around 8-12 hrs or until frozen. Chill the prosecco and apple juice in the fridge.
When you're ready to serve, put the frozen grapes and a generous handful of ice in a large 2-3 litre punch bowl and pour all of the remaining ingredients on top. Stir gently to combine, then serve. Sits well for up to 3 hrs before putting the ice in.
If you make this recipe, be sure to take a photo and hashtag it #HexapiHoney. We'd love to see what you create!