Ingredients
- 20 ml Jack Daniel’s Single Barrel
- 20 ml Ruby Port
- 60 ml green tea
- 20 ml sugar syrup,
- 2 times 115 ml orange sherbet 100g zest, 2kg sugar, 1 litre juice
- 15 ml lemon sherbet
Instructions
- To make the sherbet, combine the zest, sugar and juice in a pan and heat, but do not boil. Leave to stand for two hours to cool
- Combine all ingredients into a punch bowl and stir
- Serve in a rocks glass with blocks or cubed ice and garnish with edible flowers and orange wheels.
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