Red Wine Punch
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
332
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 332 cal. | (16 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 19 g | (76 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.6 mg | (5 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 338 mg | (8 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 41 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- For the punch
- 1 Orange
- 250 grams fresh Cranberry
- 2 Oranges (juiced)
- ½ lemon (juiced)
- 100 grams sugar
- 2 Star anise
- 1 stalk cinnamon
- 2 cloves
- 1 ½ bottles Red wine
- 100 milliliters Rum
- Lemon peel (for garnish)
- For the ice cubes
- cloves
- 1 Cinnamon stick (chopped)
Preparation steps
1.
For the ice cubes, place cloves and some chopped cinnamon stick in each compartment of an ice cube tray. Fill with water and freeze.
2.
For the punch, rinse the orange thoroughly and cut into slices. Optionally, remove the seeds. Rinse cranberries, sort and mash slightly. Heat the orange slices, orange juice, lemon juice, cranberries, sugar, spices, red wine and rum until warm while stirring. Do not boil. Cover pot and infuse over very low heat for 5-10 minutes (without boiling). If serving warm, strain the punch, pour into glasses and garnish with a lemon wedge.
3.
If serving the punch cold, cool completely, then strain. Fill glasses with 2-3 spiced ice cubes, pour in punch and serve garnished with a wedge of lemon.
