Step 1
In a medium sauce pan combine the Redpath® Dark Brown Sugar, water, fresh mint, dried mint and cloves. Set over medium heat and bring to a simmer for 5 minutes. Set aside and allow to steep for 30 minutes.
Step 2
Strain syrup through a fine mesh sieve, pressing the solids to extract all the liquid. Discard the solids.
Step 3
In a large punch bowl with a capacity of at least 4 litres, stir together the cooled syrup, cranberry juice, white rum, Aperol and lime juice. Chill if not serving immediately.
Step 4
When ready to serve add the soda water and ice. Float optional garnishes on top and serve.
*For a nonalcoholic version, omit the rum and aperol and increase the cranberry juice to 8 cups (1,900 ml) and the soda water to 5 cups (1,200 ml).
*Aperol is a dry Italian aperitif with orange and herbal notes. Campari may be substituted.
