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Tea, rum and orange punch

serves 8
10 oranges
2 litres (3 1/2 pints) hot tea, not too strong
2 lemons
1 cinnamon stick
120 ml (4 fl oz) dark rum
artificial sweetener, to taste
1. Peel a very thin layer of skin from one of the oranges and steep it in the freshly made hot tea.

2. Squeeze the juice out of all the fruit except one half orange and one half lemon. Strain both juices and heat gently with the cinnamon stick.

3. Slice the half orange and half lemon as thinly as possible and soak the slices in the rum.

4. When the orange and lemon juice reaches boiling point stir it into the tea, add the rum with the fruit slices.

5. Taste, and stir in artificial sweetener to taste, if liked. Remove the rind and cinnamon stick before serving.

Tea may be considered the national drink of Britain but it is only rarely used as an ingredient. A flowery orange pekoe would be particularly suitable here.

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Summer cup


serves 8
450 g (1 lb) raspberries
1 tablespoon water
600 ml (1 pint) sparkling mineral water
750 ml (1 1/4 pints) bottle sparkling dry white wine
2 tablespoons creme de cassis


1. Crush the raspberries with the back of a wooden spoon and put them in a saucepan with the tablespoon of water; bring to boiling point and simmer for 3 minutes.

2. Cool, then combine with the other ingredients and put in an airtight container. Refrigerate overnight.

3. Strain the cup before serving.

The strained cup can be poured into a chilled vacuum flask for a picnic. As an alternative to the creme de cassis, try creme de framboise.