Spiced Copella Cup

Makes: 6 Servings

• l litre Copella pure pressed apple juice
• 50-75g/2-3oz Demerara sugar
• 3 cinnamon sticks, slightly bruised
• Pared rind of l lemon
• l tsp ground ginger
• 1/4 tsp grated nutmeg
• 150ml/1/4 pt water
• l Cox apple to decorate

Method

Put all the ingredients into a heavy based saucepan and heat gently, stirring occasionally until the sugar has dissolved.
Simmer gently for 5 minutes then strain into tumblers.
Rinse then cut the Cox apples into quarters and remove the core, slice or chop into small pieces and float on top.
Serve with extra cinnamon sticks to stir.

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