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A review of the newspapers with John O'Farrell, Catherine Shuttleworth and Andrew Hunter-Murray.

Alice Lascelle's recipe for: Jasmine, sherbet and tequila punch

This refreshing, fragrant punch is equally delicious with or without tequila.

SERVES 8:

400ml lemon sherbet*
600ml chilled, cold-infused jasmine tea**
40ml ginger cordial eg Belvoir
200ml chilled soda water
200ml blanco tequila eg Ocho or Tapatio (optional)

To garnish: mint sprigs, cucumber wheels, lemon wheels

Method: 1hr before you want to make the punch, prepare the jasmine tea and the sherbet. Then combine all the ingredients in a punch bowl, add lots of ice, a mix of mint sprigs, cucumber wheels and lemon wheels and serve in chunky rocks glasses over ice. This recipe works with or without tequila - if you want a bit more fire in the non-alcoholic version, add a splash more ginger cordial.

* To make 500ml lemon sherbet:
Combine 150g caster sugar with the grated zest and juice of 10 lemons (throw in the juice - but not the zest - of a couple of limes, too, if you've got them). Mix until all the sugar is dissolved.

** To make 1 litre jasmine tea:
Put 3 jasmine tea bags in 1 litre of cold water and leave to infuse for an hour in the fridge. (Cold-infusing like this results in a much more delicate, complex flavour than brewing with hot water). You want the tea to be a bit stronger than you might normally drink it.

Alice Lascelles writes about drinks for the Financial Times and is the author of Ten Cocktails: The Art of Convivial Drinking (Saltyard). @alicelascelles.

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