• 4 cinnamon sticks, plus extra, to garnish
• ¼ cup caster sugar
• 1 cup water
• 2 oranges, sliced thinly into rounds
• 1 lemon, sliced thinly into rounds
• ½ cup dark rum
• 125g punnet raspberries
• 1.25L ginger ale
• Ice cubes, to serve
Note: Allow 45 minutes cooling
Put cinnamon, sugar, water and ½ of the orange slices in a medium saucepan and bring to the boil over a high heat. Boil for 2 minutes or until sugar has dissolved.
Remove from heat and set aside for 15 minutes. Transfer syrup to a jug and put in refrigerator for 30 minutes or until cold. Remove and discard orange slices and cinnamon sticks.
Put cooled syrup, lemon slices, rum, raspberries and remaining orange slices in a large serving jug. Pour in ginger ale and top up with ice cubes. Serve punch garnished with extra cinnamon sticks.