Australia Day Punch

Prep Time: 20 minutes (plus 2 hours infusing time)
Cook Time: 5 minutes
Total Time: 2 hours 25 minutes
Recipe Intensity: Easy – Perfect for relaxed entertaining.

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Ingredients

For the Lemon Myrtle & Ginger Syrup:

• 1 cup (220g) caster sugar

• 1 cup (250ml) water

• 3 strips of lemon zest (use a vegetable peeler)

• 15g fresh ginger, thinly sliced

• 2 teaspoons dried lemon myrtle leaves (or 4 fresh leaves if available)

For the Punch:

• 750ml bottle Australian dry white wine (like a Sauvignon Blanc or Semillon), chilled

• 375ml (1/2 bottle) Australian sparkling wine or prosecco, chilled

• 500ml (2 cups) chilled soda water

• 250ml (1 cup) Australian light or golden rum (optional, for a stronger punch)

• 200ml fresh lemon juice (approx. 4-6 lemons)

• 1 large pink grapefruit, thinly sliced

• 2 lemons, thinly sliced

• 1 orange, thinly sliced

• 1 small bunch of fresh mint

• 1-2 whole star anise (for garnish)

• Ice block (a large, frozen block melts slower than cubes)

For Serving:

• 500g fresh seasonal berries (strawberries, raspberries, blueberries)

• Fresh finger lime pearls or extra lemon myrtle leaves for a gourmet garnish (optional)

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Method

Step 1: Make the Botanical Syrup

1. In a small saucepan, combine the caster sugar, water, lemon zest strips, sliced ginger, and lemon myrtle leaves.

2. Place over medium heat and stir until the sugar has completely dissolved.

3. Once dissolved, bring the mixture to a gentle simmer for 2 minutes, then remove from heat.

4. Cover and allow to steep and infuse for at least 2 hours, or until completely cool. This allows the beautiful native lemon myrtle and spicy ginger flavours to fully permeate the syrup. Strain into a jug, discarding the solids.

Step 2: Assemble the Punch

1. Choose your vessel: Select a large, festive punch bowl or a very large jug (at least 4-5 litre capacity).

2. Mix the base: Pour the strained syrup, chilled white wine, lemon juice, and rum (if using) into the punch bowl. Stir gently to combine.

3. Add the fruit: Gently add the slices of grapefruit, lemon, and orange to the liquid. Toss in most of the mint sprigs and the star anise.

4. Chill: At this stage, you can cover the bowl and refrigerate for up to 2 hours before serving to let the flavours mingle.

Step 3: Serve with Sparkle

1. Just before your guests arrive, add your large ice block to the punch bowl to keep it chilled without rapid dilution.

2. Pour in the chilled sparkling wine and soda water, giving everything one final, gentle stir to incorporate the bubbles.

3. Scatter the fresh berries over the top for a burst of colour and sweetness.

4. To serve, ladle the punch into glasses, ensuring each serving gets a piece of fruit and a berry or two. Garnish individual glasses with a small mint sprig or a few finger lime pearls for that special touch.

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Chef’s Notes & Tips for a Fair Dinkum Good Time

• Make Ahead: The syrup can be made up to 3 days in advance and stored in the fridge. The entire punch base (wine, syrup, lemon juice, fruit) can be assembled (without bubbles or ice) 2-3 hours ahead.

• Non-Alcoholic Version: Omit the wine and rum. Use 1 litre of chilled lemonade and 1 litre of ginger ale in place of the sparkling wine and soda water. The syrup provides the complex, grown-up flavour.

• Ice Block Tip: Freeze water in a loaf tin or plastic container overnight for a clear, slow-melting block. For extra flair, freeze edible native flowers or lemon slices inside it.

• Ingredient Subs: If lemon myrtle is hard to find, use 3 extra strips of lemon zest and 2 bay leaves in the syrup for a different but lovely herbal note.

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Nutrition Information (Per 250ml serving, without optional rum and berries garnish)