Diamond Jubilee Cider cup

Cups and punches are festive, traditional and practical when large numbers of people are involved, so what better choice of drink to celebrate the Queen’s Diamond Jubilee. They can be mixed in advance and the sparkling elements added when ready to serve. Use chilled ingredients rather than adding lots of ice which can make the punch watery. In the past before the advent of ice trays, blocks of ice were added which cooled the punch down quickly but melted slowly. Simply fill a plastic container (say a litre) with water and freeze it. Ten minutes or so before serving your punch add the ice block turned out of its container and proceed with the party.
Enjoy this Diamond Jubilee Year. “Long live Queen Elizabeth II!” and don't forget Hereford's Diamond day July 11th 2012 when HRH Queen Elizabeth II comes to town.




1 wineglass of brandy (apple brandy if possible)

1 vanilla pod

25 g sugar or more to taste depending on the type of cider used

Bunch of mint

1 L best local cider

500 - 750 ml soda water

1 thinly sliced lemon and extra lemon juice

1 dessert apple cut into wedges and sprinkled with lemon juice



Put the brandy in a punch bowl or large stainless steel pan. Slit the vanilla pod, scrape out the seeds and add to the brandy. Add 25 g sugar, a bunch of mint and leave for at least an hour or until required.

When ready to serve add the ice block and top up with the cider and 500 ml soda and stir well. Taste and add extra sugar and soda as required.

Add the fruit, stir again and serve with a ladle.