• To make black ice: Pour 2 cups black currant nectar into an ice cube tray. Transfer to freezer; freeze until solid, at least 3 hours.

  • To make punch: In a medium saucepan, combine 4 cups black currant nectar, sage leaves, and cinnamon sticks. Bring to a simmer over medium heat; simmer 15 minutes. Remove from heat and let cool. Remove sage leaves and cinnamon sticks.

  • In a large punchbowl, combine nectar, cassis, cider, vodka, and club soda. Serve with black ice.

Reviews (1)

Rating: Unrated
Maybe you could use Ribena for the Black Currant nectar? It does have sugar in it, but that shouldn't be a bad thing.