Quince punch

Quince punch

Based on 6 ratings
Sandra Schumann

Sandra Schumann

Contributor

Difficulty

Easy 👌

Preparation

20 min

Baking

0 min

Resting

60 min

Ingredients

2Servings
87½ g
quince
175 ml
water
75 g
sugar
¼
vanilla bean
½
cinnamon sticks
½
star anise
¼
lemon
187½ ml
Prosecco (dry)
12½ ml
Cointreau
ice for serving
MetricImperial

Utensils

cutting board, knife, large saucepan with lid, slotted spoon, large punch bowl

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How-To Videos

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How to secure a cutting board

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How to measure

Nutrition per serving

Cal276
Fat0 g
Protein1 g
Carb49 g
  • Step 1/ 3

    Cut off quince stems, peel, quarter, core, and cut into chunks.
    • 87½ g quince
    • cutting board
    • knife

    Cut off quince stems, peel, quarter, core, and cut into chunks.

  • Step 2/ 3

    Add water, sugar, vanilla bean, cinnamon sticks, star anise, and quince to a large saucepan. Bring to a boil, then reduce heat, cover with lid and let simmer for approx. 10 min. Remove from heat, transfer quince to a plate, and leave to cool completely for approx. 1 hour.
    • 175 ml water
    • 75 g sugar
    • ¼ vanilla bean
    • ½ cinnamon sticks
    • ½ star anise
    • large saucepan with lid
    • slotted spoon

    Add water, sugar, vanilla bean, cinnamon sticks, star anise, and quince to a large saucepan. Bring to a boil, then reduce heat, cover with lid and let simmer for approx. 10 min. Remove from heat, transfer quince to a plate, and leave to cool completely for approx. 1 hour.

  • Step 3/ 3

    When syrup and quince have cooled completely, slice lemon, and add to a large punch bowl along with quince, some of the syrup, and top with Prosecco and Cointreau. Serve with ice and enjoy!
    • ¼ lemon
    • 50 ml syrup
    • 187½ ml Prosecco
    • 12½ ml Cointreau
    • ice for serving
    • large punch bowl

    When syrup and quince have cooled completely, slice lemon, and add to a large punch bowl along with quince, some of the syrup, and top with Prosecco and Cointreau. Serve with ice and enjoy!

  • Cheers!

    Quince punch

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