Fiji Water Sugarcane Punch
Serves 4
3 lemons
2 tbsp sugar
3 tbsp strawberry jam
250ml gin
200ml sugarcane juice
400ml cold mint & jasmine tea, brewed for exactly 3 mins, then strained and cooled
1L bottle of FIJI Water, placed in the freezer the day before
Fiji Water Sugarcane Punch
1. Peel the lemons. Place the peels in a large punch bowl. Add in the sugar and muddle, then set aside for 30
mins. The sugar will extract the lemon oil to create oleo saccharum, the base of this punch.
2. Cut the peeled lemons in half, juice and strain to remove the pips and fleshy bits. Add this to the oleo
saccharum, then stir in the jam, gin, sugarcane juice and finally the cold tea. Chill until ready to serve.
3. To serve, remove the frozen FIJI Water from the freezer and remove the plastic bottle carefully, keeping the ice block intact. Place this in the centre of the punch bowl, pour over the chilled punch and serve.