Strawberry Punch

Ingredients

• 30 g ginger (1 piece)
• 1 stalk lemon balm (or woodruff)
• 750 g strawberries
• 50 ml elderflower syrup
• 750 ml hibiscus tea (well chilled)
• 375 ml white tea (well chilled)
• 700 ml sparkling water (well chilled)

Instructions

1. 1.

   Peel the ginger, slice it thinly and place in a pot. Pour 500 ml water over it, bring to a boil, then cover and simmer for 10 minutes.

2. 2.

   Remove the ginger with a slotted spoon and let the liquid cool. Fill an ice cube tray with the mixture and freeze until solid, about 2 hours.

3. 3.

   Meanwhile, wash the herb sprig and shake off excess moisture.

4. 4.

   Gently rinse the strawberries in a bowl with water and drain them in a sieve. Clean, quarter the strawberries and place them in a punch bowl. Add the syrup.

5. 5.

   Add the hibiscus tea and white tea, stir gently, and add the herb sprig. Cover and chill for at least 30 minutes.

6. 6.

   Just before serving, top up with sparkling water. Finally, drop the ginger ice cubes into the strawberry punch. Serve immediately.