- 1 L orange juice
- 1 tbsp cinnamon sugar
- Rind of 1 lemon
- 2 bottles of sherry
- 600ml pineapple juice
- 1 bottle of sparkling white wine
- 1.25 bottle soda water
- Sliced oranges, lemons and fresh mint, to decorate
In a small saucepan, bring 250ml of the orange juice, cinnamon sugar and lemon rind to the boil and simmer for 10 minutes.
Combine sherry, the remaining 750ml orange juice and the pineapple juice.
Add the cinnamon mixture, stir and chill for several hours or overnight.
Just before serving, pour punch into chilled punch bowl, add the bottle of sparkling white wine and of soda water.
Decorate with sliced oranges, lemons and fresh mint.