Name: Ginger cup punch
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 4 mint sprigs; ½ cucumber sliced; 2cm piece of ginger peeled and sliced; 1 orange sliced; ice; 500ml lemonade; 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

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.