This stunning recipe is simple and can be prepared in advance so you don’t have to keep your guests waiting.
Apple & hibiscus cocktail
2 spikes long pepper
1 cinnamon stick (around 5 cm)
½ tonka bean
1 litre natural apple juice
100 gr brown sugar
3 cm fresh ginger (sliced)
zest of 1 organic lemon
2 tbsp hibiscus flowers
chilled apple cider or Riesling champagne
tinned apple slices
Grind the long pepper spikes coarsely before you put them together with the cinnamon stick and half a tonka bean in a pot.
Add apple juice, sugar, sliced ginger, lemon zest and hibiscus flowers and allow to boil up.
Reduce the liquid to 50% at low heat for half an hour.
Pour the syrup through a fine sieve into a sterilized bottle. Cool down and close the bottle.
Serve two tablespoons of apple syrup with three apple slices in a glass of apple cider or Riesling champagne.
Keep refrigerated and use within a month.
Long pepper and tonka bean stockists can be found at http://www.herbies.com.au/.