1. To make the orange block, start the day before. Slice the orange thinly and put in an empty ice cream tub or similar. Fill with boiling water, allow to cool and freeze overnight.
2. Peel then juice the lemons, and stone and slice the peaches. Set the juice and peach aside. Add the lemon peel with the sugar syrup and half the mint and half the verbena leaves to a jug or bowl. Blitz with a stick blender (or in a food processor), then strain through a sieve.
3. Add your infused sugar syrup, lemon juice, peach and all the remaining ingredients – except the prosecco – to a punch bowl or soup urn. Mix well (be careful not to tear the herbs). Add the block of orange ice, then the two bottles of prosecco. Stir gently then ladle into cups. Try to get a slice of peach and a few leaves of herbs in each serving.

Add some magic

1. For the Waggledance Punch we blitz peels and herbs into the syrup. This extracts lots of flavour, but means the syrup won’t last as long – the flavours will fade. No problem here as we use all the syrup at once, but if you want to prep in advance, blanch the herbs by dropping them into boiling water for 10 seconds, then into a bowl of iced water, then wring out and blend into the syrup.

For the sugar syrup

1. Add sugar and water to a small saucepan over medium heat.
2. Let simmer, stirring occasionally, until the sugar dissolves, about 2 minutes.
3. Remove from heat and allow to cool to room temperature.
4. Store in a sealed glass jar or other airtight container and chill completely before mixing into cocktails.