For an afternoon tea party with a twist try this refreshing punch that combines citrus juices with Earl Grey tea. Make it in advance and add ice when your guests arrive. To make your punch last for longer use a big ice block, made by freezing water in an empty ice cream tub. This will melt more slowly than individual ice cubes.
Put all of the ingredients in a punch bowl and stir thoroughly to mix
Add ice to start the dilution
Garnish with raspberries, orange and lemon slices and mint
Serve into punch cups
Serves 4
*Making the gin infusion
To make this, infuse a bottle of Tanqueray with 4 Earl Grey teabags and leave to stand for 10 minutes
**Making the syrup
To make this, muddle a punnet of fresh raspberries, add 250g sugar, half a litre of hot water and 2 Earl Grey teabags. Leave to infuse until flavoured to taste and strain before using