• 6 eating apples
  • Juice of 3 lemons
  • 2 litres apple and raspberry juice drink
  • 1 litre raspberry and apple tea, made with two bags
  • 2 cinnamon sticks
  • 1 orange, zested


  1. 1

    Preheat the oven to 120°C/½ gas mark. Peel the apples, then cut in half right through the stem and remove the core. Using a sharp knife, carve a face on the rounded side of the apple and use a melon baller for carving out the eyes. Put the lemon juice in a bowl with the apples, then top up with water to cover. Set aside for 10 minutes to prevent the apple from browning too much in the oven.

  2. 2

    Put the apples on a lined baking tray, face side up, and bake in the oven for 1½ hours. They should begin to dry around the edges. Remove from the oven and set aside.

  3. 3

    Meanwhile, put the remaining ingredients into a large saucepan. Bring to the boil then heat gently for 15 minutes, until the flavour infuses. Remove the cinnamon sticks, then serve in a punch bowl or cauldron with the apples floating on top.

Nutritional Details

Each serving provides
  • Energy 234kj 56kcal 3%
  • Fat 0.0g 0%
  • Saturates 0.0g 0%
  • Sugars 12.8g 14%
  • Salt 0.01g <1%

% of the Reference Intakes

Typical values per 100g: Energy 159kj/38kcal

Each serving provides

13.5g carbohydrate 0.5g fibre 0.1g protein

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