Thank you to Sprouts Farmers Market for sponsoring today’s recipe!
I love this time of year. While everyone is fixated on pumpkin spice, I’m on the other end of the spectrum gushing over apple and spice things. I’m a big fan of apple pie, so anything that resembles that, I’m first to try. *Forces her way to the front of the food/drink line. Don’t mind me!*
Often, I enjoy infusing herbs into recipes that seem unlikely, like this Spicy Apple Harvest Punch. I’m used to dishes and cocktails having herbs, but rarely do I see drinks, such as punch, include herbs you’d find in a holiday meal. When done right, a basic punch recipe can be as indulgent and “adult” as a cocktail. This drink was made specifically to include pretty much all the herbs and spices I use in my holiday turkey, plus ginger and peppercorns for added spiciness. And the apples – that is the key ingredient that makes it deliciously sweet. I used two varieties: honeycrisp and pink lady. The honeycrisp apple leans a bit more toward the sweet side, while the pink lady is mildly tart.
If you feel like changing up the apples, pick one that is sweet and another that is tart for good balance. This apple chart can guide you. I’d also suggest going to your local Sprouts Farmers Market. All these ingredients can be found there, plus the apple selection is on point. Aside from plenty of organic options, if that’s something you prefer, they carry many unique varieties I don’t often see other places. For me, I like how knowledgable the produce team is as well. It helps me select the right flavors – in this case, apples – to match the recipe I’m trying to create.
Anyways, I hope you’ll try this recipe for yourself. And don’t overlook the fact this drink can be served chilled or warm. Bonus points for versatility!
- 1 honeycrisp apple, halved
- 1 pink lady apple, halved
- 1 cinnamon stick
- 1 tsp. mixed whole peppercorns
- 1 2-inch piece fresh ginger, halved lengthwise
- 2 large sprigs fresh sage
- 3 sprigs fresh rosemary
- 1 (13.8 fl. Oz.) bottle lemon ginger herbal tea
- 5 cups water, separated
- ½ tsp. organic vanilla extract
- Garnishes: sliced apples, fresh rosemary and fresh sage
- In a medium pot, add the apple halves, cinnamon stick, peppercorns, ginger, sage, rosemary, tea and 2 cups water. Bring to a boil on high heat.
- Remove from heat and allow to steep at room temperature until completely cooled.
- Discard the apple halves and fresh herbs and transfer to a pitcher. Add the remaining water and vanilla extract. Stir. Refrigerate.
- Add sliced apples and fresh rosemary and sage before serving. Optional: Reheat on the stove to serve hot.