Ingredients
The following ingredients have 8 Servings
- 3 very ripe yellow peaches, stones removed, coarsely chopped, plus extra thinly sliced to garnish
- 450 ml spiced rum
- 300 ml lapsang souchong tea (chilled)
- 150 ml lemon juice, plus extra slices to garnish
- 100 ml sugar syrup
- To taste: finely grated nutmeg
Instruction
- Process peaches in a blender until smooth (or pass through a mouli if you have one to minimise oxidation), then pass through a sieve (you’ll need 300ml purée). Transfer to a punch bowl with rum, tea, lemon juice and sugar syrup, stir to combine, add a large block of ice, season with a little nutmeg on top and garnish with extra peach and lemon slices.
