Cranberry sangria
Better known as a sunny holiday tipple, adding cranberry juice to sangria makes it a fresh alternative to mulled wine
Ginger cup punch
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 6
Skip to ingredients
- 4 mint sprigs
- ½ cucumbersliced
- 2cm piece of gingerpeeled and sliced
- 1 orangesliced
- ice
- 500ml lemonade
For the base
- ½ cucumbersliced
- 1 Bramley applecored and chopped
- 2cm piece of gingerpeeled and sliced
- 1 lemonsliced
- 100g caster sugar
- 4 cloves
- ½ cinnamon stick
- 25ml sherry vinegar
Nutrition: Per serving
- kcal104
- fat0.3g
- saturates0g
- carbs24g
- sugars24g
- fibre0.8g
- protein0.6g
- salt0.02g
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.
