Winter cup recipe
 This fruity non-alcoholic mulled wine is brimming with citrus and spice, and perfect for winter parties. I’ve used a mix of English breakfast tea and pomegranate juice in this version. The tea is steeped for 20 minutes, giving it a robust tannic flavour. Combined with tart pomegranate juice, it makes a rich, gutsy stand-in for red wine. 2 English breakfast tea bags or 3 tbsp tea leaves250ml/8½fl oz boiling water750ml/1⅓ pints pomegranate juice1 orange, sliced1 lemon, sliced1 lime, sliced6 whole cloves2 cinnamon sticks2 star anise75ml/2½fl oz sugar syrup (see recipe tip) 2 English breakfast tea bags or 3 tbsp tea leaves 250ml/8½fl oz boiling water 750ml/1⅓ pints pomegranate juice 1 orange, sliced 1 lemon, sliced 1 lime, sliced 6 whole cloves 2 cinnamon sticks 2 star anise 75ml/2½fl oz sugar syrup (see recipe tip) Method Make the tea by putting the tea bags or tea leaves in a heatproof jug, pour over the boiling water and leave to steep for 15 minutes to make a really strong brew. Strain the tea and discard the tea bags or leaves. Pour the tea and the pomegranate juice into a pan. Stud a couple of the fruit slices with the cloves, then add all the fruit to the pan. Drop in the cinnamon sticks and star anise. Set the pan over a medium heat, pop on a lid and bring to the boil, then turn the heat down and simmer for 10 minutes to infuse the flavours. Pour in the sugar syrup, stir and taste. Add a little more syrup if you think it needs it. Ladle into heatproof glasses or mugs and serve. Make the tea by putting the tea bags or tea leaves in a heatproof jug, pour over the boiling water and leave to steep for 15 minutes to make a really strong brew. Make the tea by putting the tea bags or tea leaves in a heatproof jug, pour over the boiling water and leave to steep for 15 minutes to make a really strong brew. Strain the tea and discard the tea bags or leaves. Pour the tea and the pomegranate juice into a pan. Strain the tea and discard the tea bags or leaves. Pour the tea and the pomegranate juice into a pan. Stud a couple of the fruit slices with the cloves, then add all the fruit to the pan. Drop in the cinnamon sticks and star anise. Stud a couple of the fruit slices with the cloves, then add all the fruit to the pan. Drop in the cinnamon sticks and star anise. Set the pan over a medium heat, pop on a lid and bring to the boil, then turn the heat down and simmer for 10 minutes to infuse the flavours. Pour in the sugar syrup, stir and taste. Add a little more syrup if you think it needs it. Ladle into heatproof glasses or mugs and serve. Set the pan over a medium heat, pop on a lid and bring to the boil, then turn the heat down and simmer for 10 minutes to infuse the flavours. Pour in the sugar syrup, stir and taste. Add a little more syrup if you think it needs it. Ladle into heatproof glasses or mugs and serve. Recipe tips This recipe is easily doubled, tripled or even quadrupled if you have a pan – and party – big enough. You can buy sugar syrup but it’s very easy to make your own. Simply mix 100g/3½oz caster sugar and 50ml/2fl oz water in a saucepan. Stir and bring to the boil. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool.