Fireside Orchard

01

What you’ll need

• 1 small crisp apple, cored and cut into 8 thin wedges
• 1 teaspoon neutral vegetable oil
• 300 ml fresh non-alcoholic apple cider
• 200 ml water
• 1 vegan, unflavoured lapsang souchong tea bag or 1 teaspoon loose tea
• 4 thin coins fresh ginger
• 2 teaspoons fresh lemon juice
• 1 small pinch fine sea salt
• 2 unsweetened dried apple slices, for garnish
• 2 narrow lemon peels, for garnish

02

Mix the drink

1. Heat the oven to 230 C (450 F). Toss the fresh apple wedges with the neutral oil and arrange them on a small parchment-lined tray.
2. Roast for 10 to 12 minutes, turning once, until the edges are browned and the centres are tender.
3. While the apple roasts, combine the fresh apple cider, water and ginger in a small saucepan. Warm over medium heat until steaming but not boiling.
4. Remove the pan from the heat. Add the lapsang souchong and steep for exactly 3 minutes for a clean smoky note, then remove the tea bag or strain out the loose leaves.
5. Add the roasted apple wedges and sea salt. Press two wedges gently against the side of the pan to release a little pulp, then return the pan to low heat for 2 minutes.
6. Remove from the heat and stir in the lemon juice. Taste while warm; add 1 teaspoon maple syrup only if the cider is unusually tart.
7. Strain through a fine sieve into a heatproof jug, pressing very lightly so the drink stays clear rather than cloudy.