250ml Somerset cider brandy
The juice of 1 large lemon (approx 50ml)
400ml pomegranate juice
600ml dry cider
Pomegranate seeds, to garnish
4-6 kumquats, halved
For the lemon sherbet
The grated zest and juice of 2 lemons
50g caster sugar
For the spiced syrup
1 stick of cinnamon, broken into pieces
4 green cardamom pods
1 star anise
tbsp freshly grated root ginger
500g caster sugar
First, make the spiced syrup. Place the cinnamon, cloves, allspice, cardamom and star anise in a dry pan and heat gently for 3-4 minutes, stirring every so often, then add the water and root ginger and stir in the sugar until dissolved.
Simmer very gently for about 8-10 minutes, topping up with a little water if the liquid evaporates; you should be left with about 100ml of liquid. Strain through a fine-meshed sieve and leave to cool until required.
Next, make the lemon sherbet: grind the lemon zest and sugar in a mortar and pestle, then transfer to a pan, add the lemon juice and heat up gently, stirring until the sugar has dissolved, then strain through a fine-meshed sieve and leave to cool.
To serve, mix all of the ingredients together and serve in a punch bowl.