Diy Swedish Punsch Recipe

1. 1

   Cut the lemon into thin slices and remove the seeds. Place entire slices in a sealable glass jar with the clove and crushed cardamom pod and add the cachaca. Seal and shake. Let the infusion sit for one day in a cool place away from direct sunlight.

2. 2

   Steep the tea bag in the hot water for 5 to 7 minutes. Remove the tea bag, add the sugar to the hot tea, and mix into a syrup. Let cool.

3. 3

   Pour the infused cachaca through a strainer lined with cheesecloth. Mix the infusion with the tea syrup. Let the mixture rest overnight. Store in a sealed container at room temperature or in the refrigerator for up to 5 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.