SERENA’S SPICED APPLE PUNCH
This recipe comes from my good friend Serena Bass, a cookingschool teacher and caterer based in New York. In summer, try it over ice with a splash of dark rum. Combine 2 litres apple juice (I use Mela apple juice made in Greytown) and 5 tablespoons cardamom pods in a saucepan. Cover and bring to a boil, then remove from heat and cool to room temperature. Add 3 tablespoons finely grated lime zest, cover and refrigerate overnight to infuse. When ready to serve, pour through a sieve and reheat gently. Pour into fancy glasses and garnish with lime or lemon slices and mint leaves. Makes 1.9 litres