Make your al fresco feast a suitably stylish shindig with a pre-made cocktail. Philippa Davis’ peach, brandy and raspberry punch is simple to prepare ahead and makes a pleasing off for a picnic. Our top tip is to put the ingredients in the freezer an hour before setting off – it will ensure the tipples are still refreshing when the blanket has been laid. Use large ice cubes, as they will melt more slowly. And a wide-necked, stainless-steel lined Thermos flask is ideal for transporting the punch to the picnic.

You can’t do better than Pimm’s for a proper summer drink. But instead of shop bought, raid the drinks cabinet and make your own. It’s stronger than the shop bought stuff, and you can adjust your concoction to taste. Read how to make homemade Pimm’s ahead of your annual summer get-together. It is guaranteed to impress your guests, and make it a rather jolly affair.

But ensure there’s an option for the drivers of your party. Our elderflower cordial recipe is super on especially warm days.

PEACH, BRANDY AND RASPBERRY PUNCH

Serves 8

• 200g raspberries
• 2 peaches, cut each into 8 slices
• 1 tbsp lime juice (about 1 lime)
• 100ml brandy
• 100ml crème de pêche
• 25ml lemon juice
• 25ml simple sugar syrup (12.5g caster sugar mixed with 12.5ml hot water)
• 1 bottle of chilled fizz
• 8 sprigs of mint

Toss the raspberries and peaches in the lime and place flat on a tray in the freezer for at least 3 hours.

Mix the brandy, crème de pêche, lemon juice and sugar syrup in a jug then strain into a bottle with a lid.

Just before you go, take the fruit out of the freezer and place in a jar; keep as cold as possible for transport.

To serve, place a few frozen raspberries and peach slices in a glass with a large cube of ice and sprig of mint.

Fill with one-third brandy mix and top with two-thirds fizz.