- 500 ml Calvados (apple brandy)
- 500 ml pear nectar
- 500 ml lemon juice
- 800 ml chamomile tea
- 2 tbsp Angostura Bitters
- mint leaves, apple and cucumber slices and lemon wedges to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes 2.3 litres
Combine the brandy, pear nectar and lemon juice with the tea and bitters in a punch bowl. Add ice and serve with mint leaves, apple and cucumber slices and lemon wedges.
As seen in Feast Magazine, Issue 16, pg60.
Photography by Brett Stevens