Vanilla Rose Hot Cider

This recipe is so simple, but none the less elegant for all that. The vanilla bean lends a flavor soft and round. The rose petals taste like mystery.

Beautiful in all stages, but especially when you close your eyes and breathe in the steam before sipping. Sarah Britton shared this recipe in her My New Roots: Inspired Plant-Based Recipes for Every Season, calling it “complex and beguiling.” The squeeze of lemon is our idea, and it’s optional; some apple juices need a little acid to balance out the sweetness.

Directions

Slice open the vanilla bean lengthwise, and scrape out the tiny paste of seeds inside.

Pour the cider into a large pot and place on the stove over low-medium heat. Add the scraped vanilla pod and seeds.

Heat the juice and vanilla slowly to a simmer.
Remove from heat and sprinkle the rose petals over the warm juice.

Cover and allow to infuse for 15-20 minutes.
Pour the cider through a sieve to strain out the rose petals.
Taste, and add a squeeze of lemon if desired.
Serve warm and fresh, or refrigerate and reheat before serving.

Over to You

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