Stone and citrus jug punch

Adam Liaw
Quench your summertime thirst with this cooling punch.
Quench your summertime thirst with this cooling punch. Photo: William Meppem

This punch is perfectly suited to a hot Aussie Christmas. Make the fruit mix separately, then dilute it in separate jugs with sparkling wine for the adults and soda water for the kids.


• 1½ cups caster sugar

• 3 white peaches, unpeeled but stones removed

• 1 tbsp grated ginger

• juice and rind of 3 lemons

• juice and rind of 1 orange

• Australian sparkling wine and soda water, to serve

• 1 each lemon, lime, white peach and yellow peach, all thinly sliced, to serve


Place the caster sugar, peaches, ginger and the rind of the lemons and orange in a small saucepan with 3 cups of water and bring to a simmer, stirring to dissolve the sugar. Simmer for 10 minutes. Allow to cool to room temperature and blend with a stick blender. Strain and squeeze through a fine sieve or muslin to remove any solids.

Combine the peach syrup with the lemon juice and orange juice and transfer to a bottle.

To serve, place the bottle of combined syrup with bottles of sparkling wine and soda water on ice. Mix the syrup in ice-filled jugs with either the wine or soda water as you need it. To keep the adults' and kids' versions more easily identifiable, it's a good idea to put different sliced fruit in each one.