PREPARATION

1. Place a few ice cubes in a punch bowl.

2. Add all the ingredients and the required quantities for the ginger syrup*, Earl Grey tea concentrate*, and Oleo Saccharum*.

3. Decorate with pears, raspberries, and blackberries.

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*GINGER SYRUP

1. Extract 1 cup of ginger juice using a kitchen centrifuge. (100 g of ginger yields about 50 mL of juice).

2. Add two cups of sugar and the juice in a blender and pulse until completely dissolved. Can be kept in the fridge 2 weeks.

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*EARL GREY TEA CONCENTRATE

1. Infuse one tablespoon of Earl Grey in 250 mL of boiling water for 4 minutes.

2. Strain and chill.

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*OLEO SACCHARUM

1. Place the zest of 3 lemons and 2 oranges in an airtight plastic bag.

2. Add a cup of white sugar and make sure the zest is thoroughly coated to extract the oils.

3. Let rest for 30 to 60 minutes.

4. Add the lemon juice to dissolve the sugar.

5. Strain the liquid. The Oleo Saccharum can be kept in the fridge for 3 to 4 weeks.