Rum And Cherry Punch - cooking recipe

Ingredients

6 bags rose hip tea
2 cups cherry juice
4 tbsp brown sugar
2 None star anise
4 None cinnamon sticks
1 None lemon, zest peeled into a spiral
2/3 cup raisins
2/3 cup almonds
6-8 tbsp rum

Preparation

Steep tea bags in 4 cups boiling water for 10 mins then discard tea bags. Bring tea, cherry juice, sugar, star anise, cinnamon sticks, lemon peel, raisins and almonds to a boil then remove from heat and discard lemon peel. Add rum and pour into heat-resistant glasses.