Ginseng, Blackcurrant & Vanilla Punch

• 1 litre apple juice
• 4 Healtheries Ginseng Tea With Blackcurrant & Vanilla tea bags
• 1 tray ice cubes
• 1 litre sparkling mineral water
• 1 pink rose, washed

Pour the apple juice into a saucepan and bring to the boil. Take off the heat and put the tea bags into the juice. Allow juice to cool. When cold, remove the tea bags and pour the infused juice into a punch bowl. Just before serving, add the ice cubes and sparkling mineral water. Separate the petals from the rose and scatter these over the punch.

Makes 2 litres.

Recipe and image kindly provided by Super Food Ideas Magazine.