Rooibos tea is a staple in South Africa, and we’d recommend trying even if you aren’t making punch. Be sure to make the apricot gomme a day ahead of time.
2 bottles of Innis & Gun Original
150ml rooibos tea
35ml apricot gomme (1L water, 500g sugar, 300g apricot)
30ml lemon juice
1 vanilla pod
Warm ingredients, except vanilla, in a pan. Don’t allow to boil. Add vanilla and allow to infuse for fifteen to twenty minutes. Serve warm.
To make apricot gomme
Combine sugar and water in a small, thick-bottomed saucepan over low to medium heat. Add apricots (you can use dried, canned, or fresh—just be sure to quarter them) and simmer, stirring occasionally, for thirty minutes. Strain into a clean jar and refrigerate for a day before using. You can keep for up to two weeks if it remains covered in the refrigerator.