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–+ servings
a photo of Fermented Mulled Wine Punch

Fermented Mulled Wine Punch

This Fermented Festive Fruit Punch is a fun and fizzy drink, perfect for the holiday season and packed with beneficial probiotics! Made with fresh grapes and apples, juiced and then fermented with citrus fruits and warming spices, it’s bursting with festive flavours and a light, natural sparkle from wild fermentation.
Namawell - HAPPYPEAR10

Takes 6 days 15 minutes

Serves 4

Ingredients
 

For the fermented punch:

  • Fresh red grapes: 500g 4 cups
  • 4 Apples medium sweet variety like Fuji or Honeycrisp)
  • 2 Oranges unwaxed, organic
  • 1 Lemon unwaxed, organic
  • Fresh Ginger: 10g 1-inch piece, peeled
  • 1 tablespoons of brown sugar
  • 3 cinnamon sticks
  • 3 whole Cloves
  • 2 Star Anise pods

To serve:

  • 1 orange
  • 2-3 cinnamon sticks
  • Lemon slices

Instructions
 

Juice the Ingredients:

  • Feed the grapes and apples, through your Namawell J2 juicer.

Transfer to Fermentation Vessel:

  • Pour the juice into a sterilized 2L glass jar, leaving at least 1-2 inches of headspace for bubbling. Slice the oranges and lemon and roughly chop the fresh ginger and add to the jar along with the cinnamon sticks, star anise and cloves to enhance the aromatic notes. We recommend using organic, unwaxed citrus fruit, as we want to preserve the wild yeast on the outer skin of the fruit which kickstarts the fermentation process.

Kickstart Fermentation:

  • Cover the jar with a lid to allow wild yeast to interact with the juice.
  • Place the jar in a warm, dark place (around 18-24°C / 65-75°F) for 2-4 days

Monitor the Fermentation:

  • Look for small bubbles and a slight tangy aroma, indicating fermentation is active.
  • Taste daily to avoid over-fermentation; you want it lightly fizzy and tangy, not overly sour.

Strain and Bottle:

  • Strain the fermented juice to remove the oranges, lemons and spices into a 1L airtight bottle .
  • Seal tightly and allow it to ferment for an additional 1-2 days at room temperature for carbonation. Ensure to burp each day to prevent a build up of excess carbonation, this simply means open the lid and close it for a second each day!
  • Your drink is ready once its nice and fizzy and tastes great.
  • Refrigerate to stop fermentation and retain fizz.

Serve

  • Serve over ice in a tall glass.
  • Garnish with a sugar rim by mixing orange zest & sugar and rolling the rim of the glass in the sugar mixture. Garnish with a slice of orange and cinnamon stick
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