Crab apple & root brandy syrup

This Winter Warmer from the herber kitchen is a delicious and versatile warming syrup with medicinal hints and smooth rich flavours.

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Crab Apple Brandy

  • 250g Crab apple

  • 1.5 Litres brandy

Malvus sylvestris Is a hardy fruit and the origin of all sweet apple cultivars. Historically a common wild hedgerow plant the small bitter fruits were traditionally gathered for making preserves and alcoholic drinks.

  • Crab apples are ready to be picked anytime between end of summer and mid winter.

  • Once gathered roughly chop the tiny brightly coloured ‘apples’ into small pieces and place, along with the cinnamon sticks, into a large sealable jar.

  • Add the Brandy to cover the fruit.

  • Seal and store in cool dark place shaking every day for 6-8 weeks.

  • Strain, pressing out all the of the infused brandy (keep the fruit pulp for further use if you wish).

Marsh mallow root syrup

  • Marshmallow root dried (20g) or fresh(70g)

  • Water 300ml

  • Sugar 300g

  • Honey 3 large tbsps

Althea officinalis is a soothing healing herb considered to be helpful when taken for coughs and sore throats. Use Marshmallow root pieces dried or freshly pulped with pestle and mortar.

  • Soak Marshmallow overnight in the cold water then strain.

  • Gently heat the water infusion and Sugar together until dissolved.

  • Simmer with lid off to reduce the solution. When its become syrupy allow to cool and then add honey.

Combine the crab apple brandy with the root syrup and store in an airtight glass bottle. Use on desserts, ice creams, porridge, yoghurts, or add hearty warmth by mixing a delicious smidgen to a hot milk drink or herbal infusion.

This recipe is a super combination of some key Botanics that are traditionally used in folk remedies for sore throat, coughs and winter colds.

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Disclaimer:

Everything we make is tried and tested but please be aware that all herbs have complex actions and each and every one of us is unique, therefore the final responsibility is yours. Do treat the herbs and your body with the respect they deserve.

Sarah Frances