Ingredients :

• 2 English breakfast tea bags or 3 tbsp tea leaves


• 250ml/8½fl oz boiling water


• 750ml/1⅓ pints pomegranate juice


• 1 orange, sliced


• 1 lemon, sliced


• 1 lime, sliced


• 6 whole cloves


• 2 cinnamon sticks


• 2 star anise


• 75ml/2½fl oz sugar syrup (see recipe tip)



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Instructions :

1. Make the tea by putting the tea bags or tea leaves in a heatproof jug, pour over the boiling water and leave to steep for 15 minutes to make a really strong brew.



2. Strain the tea and discard the tea bags or leaves. Pour the tea and the pomegranate juice into a pan.



3. Stud a couple of the fruit slices with the cloves, then add all the fruit to the pan. Drop in the cinnamon sticks and star anise.



4. Set the pan over a medium heat, pop on a lid and bring to the boil, then turn the heat down and simmer for 10 minutes to infuse the flavours. Pour in the sugar syrup, stir and taste. Add a little more syrup if you think it needs it. Ladle into heatproof glasses or mugs and serve.

Tips :

This recipe is easily doubled, tripled or even quadrupled if you have a pan – and party – big enough.

You can buy sugar syrup but it’s very easy to make your own. Simply mix 100g/3½oz caster sugar and 50ml/2fl oz water in a saucepan. Stir and bring to the boil. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool.