Serve outdoors as the weather determines – warm if there’s a nip in the air, or over ice if the sun still is shining.
Serves 6
100g caster sugar
3 slices ginger
1 ltr medium dry cider
200ml freshly pressed apple juice
Juice of half a lemon
6-8 sprigs of rosemary, to serve
1 Make a syrup by heating the sugar and ginger with 50ml of water over a low heat until the sugar dissolves. Remove the ginger and set aside.
2 Combine the other ingredients in a pan and heat gently. Add half the sugar syrup and taste, keep adding until you reach the desired sweetness.
3 Gently bruise the base of each rosemary sprig to release the flavour, add one to each glass and fill.
This recipe is taken from our September ‘Gathering’ pages, which this month takes the form of a menu for an allotment lunch with friends using grown-yourself veg. The menu includes Grilled Padron Peppers, Mackerel Pate, Courgette Feta Mint & Pine Nut Tart, Apple Kohlrabi & Salad, Tangy Tomato Chutney and a Plum & Almond Traybake. Recipes & styling by Anneliese Klos and Liz Boyd. Photography: by Urszula Soltys.
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