Forget pumpkin spiced lattés, this autumnal tea is all about clean flavours and natural ingredients. Slip in a little ginger in place of the rosemary, or add a drop of vanilla to customize the flavour pairing, or just enjoy the apple on its own.
Course Drinks
Prep Time 5 minutesminutes
Cook Time 2 hourshours45 minutesminutes
Total Time 2 hourshours50 minutesminutes
Servings 2people
Calories 152kcal
Author Aimee
Ingredients
3apples
1small sprigrosemary
1teaspoonhoney
Instructions
Preheat oven to 350F.
Wash apples well, and place them in a small pan to roast. Roast apples for about 45 minutes until their skins begin to wrinkle and the juices begin to seep out. Meanwhile, boil a kettle.
Cut apples into quarters and place them in a clean glass jar. If any apple juice accumulated in the pan, tip it into the jar.
Add the sprig of rosemary and fill the jar with hot water. Cover with a lid and let steep in a warm place for one hour.
Remove the rosemary (unless you like a strong infusion of the herb, but too much and it can taste soapy), cover again and steep for another hour.
Strain tea into a cup and sweeten with a touch of honey. You may want to reheat it as it will have cooled considerably.
Float an apple slice on top, then find a quiet place to savor your cup.
Notes
I used Cortland apples, which gave a soft blush hue to the infusion, but any apples will do.