- 1 cranberry, apple and cinnamon teabag
- 1⁄2 cup juice strained from a jar of pickled ginger
- 2 T clear apple juice
- 1 T gelatin
- a dash beetroot juice
- a tot apple sours (optional)
- Appletizer, apple juice or sparkling water
- crushed ice
To make the tea: Using cranberry, apple and cinnamon teabags, prepare the tea to your preferred strength and allow to cool. Fill tall glasses halfway with the tea and top with Appeltizer, apple juice or sparkling mineral water and crushed ice.
To make the jelly: Combine 125ml (1⁄2 cup) juice strained from a jar of pickled ginger with 30ml (2T) clear apple juice and heat in a microwave oven or in a small saucepan on the stove until slightly warm. Remove from the heat, then, for every 250ml (1 cup) of liquid, add 15ml (1T) gelatin and dissolve while still warm. Add a little beetroot juice to render it a soft-pink colour. Pour into a small container lined with clingfilm and place in the refrigerator until set. Remove with the clingfilm from the container and use a small cutter to press out round shapes. Slice an apple and, using the same cutter, press out bases for the jellies.
Cook’s tip: For a cocktail, add a tot of apple sour to the tea.