Tropical Fruit Punch

Ingredients

• 1 baby pineapple
• 1 pitahaya
• 1 carambola
• 1 orange
• 8 lychees
• 100 ml lemon juice
• 150 g sugar
• 1 stalk lemongrass
• 1 vanilla pod
• 1.5 cm fresh ginger
• 3 cloves of peppercorns
• 1 cinnamon stick
• 1 tsp coriander seeds
• 1 star anise
• 600 ml sweet white wine

Instructions

1. 1.

   Peel and clean the pineapple and pitahaya, then cut the flesh into bite‑size pieces.

2. 2.

   Wash the carambola and slice it crosswise. Peel the orange with a knife, removing the white pith, halve lengthwise and slice crosswise. Peel the lychees. Layer all fruits in a punch vessel.

3. 3.

   In a pot bring lemon juice, sugar and 500 ml water to a boil. Wash and halve the lemongrass. Split the vanilla pod lengthwise. Peel the ginger. Add everything with the remaining spices, simmer for about 5 minutes and let cool.

4. 4.

   Pour the wine and cooled syrup over the fruits in the vessel. Seal tightly and refrigerate. Keeps chilled for about 3 days.