Sinless Orchard Recipe
Ela Orchard apple cider, cranberry-rosemary, cinnamon, lemon
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Ingredients
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Cranberry‑Rosemary Syrup
Spiced Apple Cider Base
Finishing & Garnish
Method
Cranberry‑Rosemary Syrup
- 1
Cook syrup
In a small saucepan combine 1 cup cranberries, 1 cup sugar, 1 cup water, 2 rosemary sprigs, and 1 tablespoon lemon zest. Bring to a gentle boil over medium heat, stirring occasionally so the sugar dissolves. Reduce heat and simmer 8–10 minutes, mashing cranberries lightly with the back of a spoon until they break down and the liquid is glossy and slightly thickened.
- 2
Strain syrup
Remove from heat and let steep 5 minutes to infuse rosemary. Strain through a fine‑mesh sieve into a bowl, pressing solids to extract as much syrup as possible. Discard solids. If desired, cool syrup completely and refrigerate (will keep up to 7 days). This yields roughly 1 to 1 1/4 cups syrup; use 1/3 cup per batch of the drink.
Spiced Apple Cider Base
- 3
- 4
Infuse
Lower heat to the lowest setting and let the cider gently warm and steep with the spices for 10 minutes for a warm drink. For a chilled version, remove from heat after 6–8 minutes and cool to room temperature, then refrigerate until cold.
- 5
Assembly & Garnish
- 6
Combine
For each serving (makes about 4 servings total): place 2 tablespoons cranberry‑rosemary syrup into the bottom of a mug or glass. Add 1/2 tablespoon fresh lemon juice per serving. Pour 1 cup of the warm or chilled spiced apple cider over the syrup and gently stir to combine.
- 7
Serve warm
If serving warm: ladle into mugs and garnish each with a fresh rosemary sprig and 2–3 cranberries. Optionally dust with a tiny pinch of ground cinnamon.
- 8
Serve chilled
If serving chilled: fill glasses with ice (about 1/4 cup per glass if desired), add the assembled cider mixture, and garnish with a rosemary sprig and cranberries. Taste and adjust sweetness by adding more cranberry‑rosemary syrup to taste (up to 1 additional tablespoon per serving).