Rum Punch with Raspberries

Ingredients

• 1 l hibiscus tea
• 100 g white demerara sugar
• 5 cloves
• 1 small cinnamon stick
• 1 lime (zest and juice)
• 1 split vanilla bean
• 300 g frozen raspberries
• 80 ml raspberry liqueur

Instructions

1. 1.

   Bring the tea, sugar, spices, lime juice and zest with the vanilla bean and its seeds to a boil, then reduce heat.

2. 2.

   After about 5 minutes add the raspberries and heat for another 5 minutes without boiling, then stir in the raspberry liqueur. Pour the hot punch into glasses.