Wondrich, author of Punch: The Delights (and Dangers) of the Flowing Bowl, traces some of the earliest punch recipes to the early 1600s when British sailors took part in the British East India Trade.

Cook over a medium heat until simmering and the sugar has dissolved. Leave to cool then strain into a large punch bowl. Add the remaining ingredients to the punch bowl and stir gently to combine.

Bring to a boil, reduce heat to medium, and simmer 5 minutes. 3. Remove from heat, and stir in the nutmeg, honey, lemon juice, pineapple juice and Kinu (Orange) juice. 4. Serve hot in a punch bowl ...

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Scale up the recipe for the perfect garden party sharer, and try using ginger ale instead of lemonade if you’d like a slightly less sweet drink. FAQs about BBC Food ...