This bright, tart cider uses a syrup infused with fruit and herbs to add complexity and a bit of extra sweetness to the table. If you want to feel fancy, garnish your glasses with a slice of orange and hibiscus flowers.
I enjoy this best poolside on a summer’s day while relaxing in the sunshine.
1 cup (240 ml) water
1 orange, zested and juiced, divided
2 tbsp (5 g) dried hibiscus petals
1 cup (200 g) packed brown sugar
1 gal (3.8 L) apple juice
1 tsp (2.5 g) Safale S-04 dry ale yeast
1. Gather your ingredients and sanitize your supplies. For this recipe, you’ll need a small saucepan, a long spoon, a strainer, a gallon (3.8-L) carboy, a funnel and a bung and airlock.
2. In the saucepan, bring the water to a boil, and add the orange zest and hibiscus petals. Let that simmer for about 5 minutes. Remove the pan from the heat and add the brown sugar, stirring until it is completely dissolved. Strain the syrup into the carboy. Add the orange juice to the carboy.
3. Using the funnel, add the apple juice to the carboy until the must reaches the neck of the jug. Put your hand over the mouth of the jug and give it a few good shakes to mix everything.
4. Pitch the yeast in the carboy. Seal it off with a bung and airlock. Shake it again to aerate the must and wake up the yeast.
5. Label the jug with the brew name and date. After the cider has cleared and fermentation has stopped, you can bottle your cider to be still or sparkling.