A warming drink for cold nights from ” The Modern Preserver” by Kylee Newton. You can also use it in stewed fruit, baking or marinating. It will keep for 1-2 years – if it last’s that long. Serve in a tumbler with ice.
I first discovered cider sangria in a little tapas bar cum sidreria in Llanes, Asturias. Many of you will already know that Asturias is the region where spanish cider is made and consumed in great quantity and the area is therefore very close to my heart. On my brief and unexpected return visit to Llanes I went straight back to that bar and Tony and i shared two litres of this very refreshing and quaffable nectar over a relaxed afternoon. Fortunately we didn’t have to do anything after other than get into a minibus and be driven to our accommodation in the Picos de Europa …
This version is from ” Apple ” by James Rich.
A warming non alcoholic version of mulled cider from ” Apple ” by James Rich.
Another recipe from my new book ” Apple” by James Rich. Serve as a base for cocktails, on the rocks or with some elderflower cordial and sparkling water. You dont need to peel the apples and could replace some of them with blackberries or cinnamon for an alternative taste.
This is another recipe from Sarah Raven . You can replace the gin with vodka if wished, or if you have plenty of blackberries why not make one of each and give some away in 250 ml bottles as presents,
When my allotment yields plenty of rhubarb one of the first things i do is make something alcoholic.This is my go to recipe from Sarah Raven.You can serve as a frozen shot, or as a longer drink with tonic. Cheers!
A recipe from Delia Smith’s ” Summer Collection” 1993.
A shrub is a type of fruit cordial made with a mild vinegar which acts as a preservative. To serve, pour about 40 ml per person over ice and top up with sparkling water, soda or wine. The leftover cherries can be served with ice cream or with a goats cheese salad. They also go well with grilled lamb.