Norfolk Punch Original Non Alcoholic Herbal Drink 700 ml

Product Information

Healthy Supplies is a small, independent company based in Lancing, West Sussex. Limited company reg. 6960233. Vat No. 976016309. This healthy non-alcoholic drink first made by the Benedictine Monks in the 13th Century, is nature's answer to tenseness, tiredness, and the lowness of spirits. Original Norfolk Punch is still made to the authentic monastic recipe of over 30 herbs, berries and spices creating a unique taste to be enjoyed by all. Be adventurous and creative ... use coconut, chestnut flour, cashews, hazels, pecans, sunflower or sesame seeds, apple rings or peaches or pears ... just remember to keep proportions of dry goods and liquids correct, and do share your favourite variation with us. Didn't you know Karen that you don't have to feel guilty about hiding stuff…it’s allowed at this time of year. There's no guilt attached in the interest of Clandestine Christmas Cuisine.

Norfolk is a county in the South-east region of England, and these are a collection of local and regional recipes handed down within families who have lived and worked in the Norfolk area. All of the recipes below are regionally authentic, originally coming from recipe books published in the 1800s or 1900s, with the weights and measurements adjusted (alongside the old standards) where appropriate for the modern kitchen. Ingredients: Water, dark brown sugar, honey and lemon juice combined with subtle infusions, decoctions and distillations of 30 herbs, berries and spices. (Alder, alehoof, angelica, bay, caraway, chamomile, cinnamon, clove, daisy, dandelion, doc, elderberry, elderflower, fennel, fever few, ginger, grape skin, hops, lemon balm, lime flower, lime leaf, liquorice, meadow sweet, nutmeg, peppermint, poppy, rosemary, samphire, thyme, vervain) Original Norfolk Punch is a healthy, non-alcoholic herbal drink first made by the Benedictine Monks of Welle Manor in the Fenlands of Western Norfolk at least 700 years ago, who believed Norfolk Punch was “nature’s answer to tenseness, tiredness, and lowness of spirits”. Drink chilled to refresh or hot to relax, warm and cheer. Original Norfolk Punch is a healthy, non-alcoholic herbal drink. A good, all-round healthy tonic in addition to being a tasty and enjoyable social drink.Method 1: Make the suet crust. If using beef, cut up the meat and shallot and season. Roll out the suet crust and lift it onto a piece of greased greaseproof paper. Put the meat and a very little water on this, tie up in a cloth, and steam for 3 1/2 hours. As the owners of this wonderful product, we are committed to continuing to build on the legacy handed down through the generations. Norfolk Punch’s excellent pedigree and heritage speaks for itself and we have further developed the product range with the addition of a further three exciting healthy herbal drinks.

that hotpot looks simply wondeful – I wanted to dive in and eat it! love the idea of the Norfolk punch also – delicious. Summary: This is our Vintage Christmas Cake recipe, that we used to give out to customers in our stores in the late 70s. Many traditional Christmas cake recipes recommend maturing the cake over 2-3 months, and this one is no exception, although the cake is delicious to eat right away as well. But many recipes are made with a whole host of ingredients that modern bakers today can’t use, be it for health or ethical reasons, such as wheat (containing gluten), or dairy. Our vintage Real Foods recipe allows you to cater for a modern world full of food intolerances and ethical choices that weren’t so prevalent even just a decade ago.

You are here: Home / Recipes / General Recipes / Family Meals / Norfolk Punch, Day Five on the Advent Calendar and a North Country Mutton Hotpot Norfolk Punch is a healthy, non-alcoholic herbal drink made with 30 herbs, berries and spices and contains no artificial ingredients or flavourings. Another way. Pare six lemons and three Seville oranges very thin, squeeze the juice into a large teapot, put to it three quarts of brandy, one of white wine, one of milk, and a pound and a quarter of lump sugar. Let it be well mixed, and then covered for twenty-four hours. Strain it through a jelly bag till quite clear, and then bottle it off.