MULLED HEDGEROW CIDER

A winter garden-andhedgerow-inspired version of mulled apple cider with a rosy hue of berries.

Cooking 10 minutes Serves 4 1 LITRE APPLE CIDER

8 JUNIPER BERRIES

2 SPRIGS OF ROSEMARY

50ML APPLE CIDER BRANDY (OPTIONAL) 50ML ROSEHIP OR HAWTHORN BERRY SYRUP (SEE BELOW)

HAWTHORN BERRIES, TO GARNISH (OPTIONAL)

1 First make the rosehip or hawthorn berry syrup. Gather a few handfuls of hawthorns or rosehips and place in a saucepan, adding enough water to cover by 2cm. Bring to the boil, lower the heat and simmer for 15 minutes. Set aside to cool for 10 minutes.

2 Strain through a muslin, squeezing to extract as much juice as possible. Weigh the liquid and add equal amounts of sugar or honey (if you have 100ml of liquid, whisk in 100g sugar or honey). Once the sugar or honey has dissolved, cool completely, then pour into a sterilised jar or bottle with a lid and store in the fridge for up to 2 weeks.

3 To assemble for drinking, pour the cider into a pan and add the juniper and rosemary. Heat for 10 minutes or until warmed through.

4 Take the pan off the heat. Add the brandy, if using, and rosehip or hawthorn syrup. Pour into mugs or heatproof glasses and garnish with rosehips or hawthorn berries.