Punch

• 5 chamomile tea bags
• 3cm piece fresh ginger, peeled, thinly sliced
• 4 cups boiling water
• 4 cups ginger beer
• 2 cups grape juice
• 1 lemon, halved lengthways, thinly sliced
• 2 cans of 450g crushed pineapple in natural juices, undrained
• 1/4 cup torn fresh mint leaves
• Crushed ice, to serve

Place the tea bags and ginger in a large heatproof jug, add the boiling water and set aside for 15 minutes to infuse. Strain the tea into an airtight container. Cover and place in the fridge for 1 hour to chill. Transfer the chilled liquid to a large serving bowl. Add the ginger beer, grape juice, lemon slices, undrained pineapple and mint leaves. Stir well to combine. Serve the punch poured over the crushed ice.