Centre Travel

8 teaspoons pomegranate syrup 450 ml chilled ginger ale 8 maraschino cherries with stems. 4 strips lemon zest Into each champagne glasses, spoon 2 teaspoons of pomegranate and fill with ginger ale. Stir, then drop two cherries and add one strip of zest into each glass.

450 ml cranberry juice 450 ml pineapple juice 225 ml orange juice 225 ml strawberries, hulled and sliced 1 lime, thinly sliced 900 ml ginger ale chilled ice cubes Makes about 2.5 litres In a large container, combine the juices, strawberries, lime slices. Chill throughly.Just before serving, slowly stir in the ginger ale. Pour into a punch bowl and add ice cubes. For a less sweet punch, substitute soda water or sparkling mineral water for the ginger ale.

A good quality tea, brewed and served cold makes an excellent base for a punch. 7 tea bags in 900 ml boiling water, for 3 minutes. Strain and cool. Mix with 450 ml chilled dry white wine. Add 300 ml chilled apple juice. Add sugar to taste and ice. Serve in balloon glasses with partly peeled lychee's and sprigs of fresh mint.