Summer punch

  • Preparation time: 5 minutes

Serves: 16 (250ml servings)

Ingredients

30g fresh root ginger

75g raspberries

2 sprigs fresh mint

200ml Waitrose Heston Earl Grey & Lemon Gin

2 litres Waitrose Cloudy Lemonade

1 bottle Freixenet Cordon

Rosado Cava

500ml Waitrose Fiery Ginger Beer

about 30 ice cubes

Method

1. Grate the root ginger, discarding any really fibrous bits. Crush into the raspberries, then put into the punch bowl. Strip the mint leaves from the stalks (discarding the stalks), lightly bruise the leaves and add to the raspberry and ginger mixture.

2. As your guests arrive, pour in the gin, cloudy lemonade, cava and ginger beer – you don’t want the fizz to go flat by adding it too soon.

3. Add the ice cubes and stir gently. Ladle into glasses, adding a slice of cucumber to each glass.