For the rum sour cherry punch, first remove the sour cherries from the jar and drain well.
Pour the rum over them and leave to infuse for 3 hours.
Peel the ginger and cut into fine sticks.
Meanwhile, pour the fruit tea with the boiling water and let it steep for 10 minutes.
Strain into a pot. Add the ginger and the other spices and bring to the boil briefly.
Add the sour cherries together with the rum to the tea and season the rum sour cherry punch with honey.
Serve hot in tea glasses.
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