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    Summer punch

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    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.

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