Chocolate for breakfast, Auntie Meriel plastered on the cooking sherry before midday, someone forgetting to put the potatoes on (c’mon, you had one job.) It must be the Easter Sunday roast.
Because nothing says spring like the slaughter of a sheep not yet old enough to frolic in the fields, you’ll probably be tucking into a hefty leg of lamb this weekend. And if you plan on roasting the meat with tarragon, you’re in luck. The aniseed-y herb can also be used to make a great punch.
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Grab a handful of tarragon before it hits the roasting tray and infuse overnight in white grapefruit juice or brandy (let’s be honest, it’s going to be the brandy.) Next, muddle lemon peel and sugar in a bowl, leave for ten minutes, and mix with the now tarragon-infused brandy.
RECIPE: Tarragon In 60 Seconds Punch
Pour the mixture into a punch bowl or large jug with tangerine juice, Jamaican rum, lemon juice, and Prosecco. Add slices of lemon and tangerine for garnish, and you’ve got yourself an easy Easter punch.
Just remember to keep the jug away from Meriel.
