Ginger cup punch

• mint sprigs↗4
• cucumber↗½

  sliced

• ginger (2 cm piece)

  peeled and sliced

• orange↗1

  sliced

• ice
• lemonade500ml ml
• cucumber↗½

  sliced

• Bramley apple↗1

  cored and chopped

• ginger (2 cm piece)

  peeled and sliced

• lemon↗1

  sliced

• caster sugar↗100g g
• cloves↗4
• cinnamon stick↗½
• sherry vinegar↗25ml ml

Step-by-step instructions

1. 1

   For the base, put the cucumber, apple, ginger, lemon slices, sugar, cloves, cinnamon stick and 50ml water into a saucepan and cook, stirring over a medium heat until the apple has softened, about 10 mins. Remove from the heat and stir in the vinegar. Leave to cool, then push the mixture through a sieve and discard the pulp and whole spices.

2. 2

   Pour the strained mixture into a large jug, then add the mint sprigs, cucumber, ginger, orange slices and a handful of ice. Top up with the lemonade and stir to combine. Serve in tumblers.