Christmas Punch

For the Christmas punch, first make the refining sugar. To do this, boil the water with the sugar until the sugar is completely dissolved. Allow to cool completely.

Peel the oranges and lemon with a peeler and cut the peels into julienne strips. Then squeeze the juice.

Bring 2 liters of water to a boil with the black tea, citrus peels and spices, remove from heat and cover for 10 minutes. Strain.

Add the cooled down lute sugar and the squeezed juice.

Finish the Christmas punch with the rum and curaçao and heat again, but do not boil.

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