Warm Spiced Apple Juice
The Forest of Dean has its fair share of orchards. It’s certainly my kind of Apple Store. This warm apple drink was inspired by locally picked heritage apples, snaffled home. Every now and again I caught a whiff of the heady apply aromas wafting from the bag. It was a cold foggy night and I made this drink for both myself and my friend, Kristyn.
NOTES:
Masticating juicers are the best choice of juicer to make this juice. They keep the juice stable and at a higher quality for longer than centrifugal juicers.
Pour warm (not boiling) water into your glass as you are heating the apple juice. It will raise the temperature of the glass and keep your drink warmer for longer.
Spiced Apple Juice
Serves 1
INGREDIENTS
3 - 4 apples
½ lemon, juiced
1 clove
1 cinnamon stick
1 slice of fresh root ginger
1 star anise
METHOD
Lightly crush the spices with a pestle and mortar or give them a bash with a rolling pin.
Juice the apples and mix in the juice of the lemon.
Put the juice in a saucepan and stir in the spices. Heat until it’s warm to the touch. Don’t overheat as you want to retain the nutrients.
Turn off the heat, cover the saucepan with a lid and leave to infuse for 10 - 15 minutes, stirring occasionally.
Serve in a warmed glass/mug.
If you’d like to enjoy more raw food in colder weather, but are wondering how you can enjoy raw soups and curries that are as enjoyable, soothing and comforting as the cooked version, take a look at Warm, Cosy and Glow - 3 recorded masterclasses on how to make raw food for winter months. On the menus are Sri Lankan style curry, West African ‘peanut’ curry, Pumpkin Pie and even Minestrone soup. You can find out more about the masterclasses here.
