Ginger cup punch
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 6
Ingredients
- 4 mint sprigs
- ½ cucumber, sliced
- 2cm piece of ginger, peeled and sliced
- 1 orange, sliced
- ice
- 500ml lemonade
For the base
- ½ cucumber, sliced
- 1 Bramley apple, cored and chopped
- 2cm piece of ginger, peeled and sliced
- 1 lemon, sliced
- 100g caster sugar
- 4 cloves
- ½ cinnamon stick
- 25ml sherry vinegar
Method
- STEP 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.
- STEP 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.
