RUM, APPLE & GINGER LEMONADE
PREP + COOK TIME 25 MINUTES (+ REFRIGERATION) SERVES 8
½ cup (110g) caster sugar
5cm piece fresh ginger (25g), sliced thinly
1 cinnamon stick
1 vanilla bean, halved lengthways
1.5 litres (6 cups) cloudy apple juice
1½ cups (375ml) lemon juice
1 medium lemon (140g), sliced thinly
½ cup (125ml) dark rum
1 Place sugar, ginger, cinnamon stick, vanilla bean and juices in a large saucepan; bring to the boil. Reduce heat; simmer, uncovered, for 10 minutes or until reduced slightly. Strain into a large jug. Refrigerate for 6 hours or overnight.
2 To serve, pour juice mixture into glasses; top with lemon and ice. Top up each glass with rum; stir to combine.