Ingredients
• 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
Method
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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.
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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.
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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.