Cranberry sangria
Better known as a sunny holiday tipple, adding cranberry juice to sangria makes it a fresh alternative to mulled wine
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.
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.