Ingredients
Method
1.Place teabag in mug, cover with the boiling water; stand 10 minutes. Squeeze teabag over mug, discard teabag. Cool 10 minutes.
2.Using a fork, crush raspberries in punch bowl. Add blueberries, strawberries, mint and tea; stir to combine. Cover; refrigerate 1 hour. Stir cider and lemonade into punch just before serving; sprinkle with extra mint leaves, if desired.
Punch is best served very cold. Try freezing some of the berries and lemonade together in shaped ice trays and add these to the punch instead of regular ice. This way, you won’t dilute the flavour.
Note
