- The Mint and Apple Infusion; Infuse 12 large sprigs Moroccan mint in 750ml boiling water for 15-20 mins.
- Strain. Add 125ml Sugar Syrup, 250ml of strained lime juice and 250ml of medium dry cloudy apple juice.
- Chill liquid.
- Stir both ingredients in a highball glass and then add plenty of ice. Stir again and then top with a splash of soda.