Punch

• 4 cups cold water
• 1 cup caster sugar
• 2 x 7cm cinnamon sticks
• 1 cup rum
• 6 pink lady apples, cored, cut into wedges
• 1/2 cup loosely packed fresh mint leaves
• Mixed toasted nuts, to serve

Combine the water, sugar and cinnamon sticks in a large saucepan and stir over low heat for 5 minutes or until the sugar dissolves. Increase heat to medium-high and bring to the boil. Reduce heat to medium and simmer, uncovered, for 5 minutes. Stir in the rum and simmer for a further 5 minutes. Remove from heat and set aside for 5 minutes to cool slightly. Meanwhile, use a juice extractor to process the apples. Add the apple juice and mint leaves to the warm spiced rum and stir to combine. Serve punch warm with mixed toasted nuts, if desired.