Quince punch
Difficulty
Easy 👌20
min.
Preparation
0
min.
Baking
60
min.
Resting
Ingredients
| 350 g | quince |
| 700 ml | water |
| 300 g | sugar |
| 1 | vanilla bean |
| 2 | cinnamon sticks |
| 2 | star anise |
| 1 | lemon |
| 750 ml | Prosecco (dry) |
| 50 ml | Cointreau |
| ice for serving |
Metric
Imperial
How-To Videos
Utensils
- cutting board
- knife
- large saucepan with lid
- slotted spoon
- large punch bowl
Nutrition per serving
Cal
276
276
Protein
1 g
1 g
Fat
0 g
0 g
Carb
49 g
49 g
Step 1/3
- 350 g quince
- cutting board
- knife
Cut off quince stems, peel, quarter, core, and cut into chunks.
Step 2/3
- 700 ml water
- 300 g sugar
- 1 vanilla bean
- 2 cinnamon sticks
- 2 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
- 1 lemon
- 200 ml syrup
- 750 ml Prosecco
- 50 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!
in Berlin