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Pine bud cider served in a glass
Unique warm cider infused with young pine buds and whipped cream

Pine bud infused cider

Author: Flavelo
Recipes Vegetarian & Vegan Drinks
This drink evokes the atmosphere of a forest walk. The fresh, resinous, citrusy aroma of spring pine buds harmonises surprisingly well with the sweetness of apple. This is not an everyday drink, but a true gastronomic adventure for those who love the wilder flavours of nature.
🕒 Prep Time 10 mins
🍳 Cook Time 10 mins
⌛ Total Time 20 mins
🍽️ Servings 2 servings
🔥 Calories 275 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Saucepan
  • Sieve
  • Chopping board

Allergen Information

⚠️ Milk
⚠️ Honey

Instructions

1 ✓

Pour the cider into the saucepan and start heating on low heat.

Tip: Just heat it, do not boil, to preserve the delicate aromas.
2 ✓

Add the pine buds, cinnamon, and lemon juice. Simmer for 5-8 minutes.

Tip: Under the effect of heat, the pine buds release their essential oils. If you rub them with your hands before putting them in the saucepan, it will be even more intense.
3 ✓

Remove from the heat and stir in the honey and vanilla.

Tip: Honey and vanilla soften the sharp, resinous taste of the pine.
4 ✓

Let it stand for a few more minutes, then strain the drink.

Tip: Taste it: if you find the pine too strong, do not let it steep any longer.
5 ✓

Whip the cream.

Tip: Whip it without sugar; the cider is sweet enough.
6 ✓

Serve in heatproof glasses, topped with whipped cream and a sprig of rosemary.

Tip: The scent of rosemary rhymes perfectly with the pine.

Recipe FAQ

Where do I get pine buds?
They can be collected from the tips of pine branches in spring (April-May). They are also available in organic shops as syrup all year round.
It tastes too resinous.
You used too many pine buds or cooked it too long. Dilute with plain cider.

Ingredients

  • 500 ml Apple cider
  • 20 g Fresh, young pine buds (washed)
  • 30 g Honey
  • 20 ml Lemon juice
  • 1 whole Cinnamon stick
  • 1 tsp Vanilla extract
  • 100 ml Double cream
  • 2 sprigs Fresh rosemary for garnish