DIY Fermented Mulled Wine Punch – Health Non-Alcoholic Mocktail

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice provides a similar flavor profile without alcohol.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Sugar is more economical while still sweetening the punch.

orange slices

🥗Healthier: blood orange slices

💰Cheaper: clementine slices

Clementines are often less expensive and add a similar citrus flavor.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried apricots

Dried apricots can be cheaper and provide a different but complementary flavor.

Start by juicing 500 grams of black muscat grapes and 4 apples using a Nama J2 juicer.

Pour the juice into a 2-liter fermentation jar.

Quarter 2 organic blood oranges and add them to the jar.

Slice a piece of organic ginger and add it to the jar with the skin on.

Add 3 cinnamon quills, 4 whole cloves, 2 star anise, and 1 sprig of rosemary to the jar.

Cover the jar with a lid and leave to ferment for approximately 2 to 4 days, checking for bubbles as an indicator of fermentation.

After 3 days of fermentation, transfer the mixture to a jug using a sieve to remove the solid ingredients.

Add 1 tablespoon of brown sugar to the liquid to encourage carbonation during the secondary fermentation.

Pour the mixture into a swing-top bottle, leaving enough headroom to prevent pressure buildup.

Seal the bottle and leave it to ferment for an additional 2 days, remembering to burp the bottle once a day to release pressure.

After 2 days, prepare a glass by wetting the rim and dipping it in sugar mixed with orange zest.

Garnish the drink with orange segments, a clove-studded orange, a sprig of rosemary, and a cinnamon quill.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens