This recipe comes from my good friend Serena Bass, a cooking-school teacher and caterer based in New York.

Recipe: Ruth Pretty Photos: Murray Lloyd 

In summer, try  it over ice with a splash of dark rum.

Combine 2 litres apple juice (I use Mela apple juice made in Greytown) and 5 tablespoons cardamom pods in a saucepan.

Cover and bring to a boil, then remove from heat and cool to room temperature.

Add 3 tablespoons finely grated lime zest, cover and refrigerate overnight to infuse. When ready to serve, pour through a sieve and reheat gently.

Pour into fancy glasses and garnish with lime or lemon slices and mint leaves. Makes 1.9 litres

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