Fermented Cranberry Orange Spritz with Rosemary

• Peel the orange for the juice and quarter 2 apples

Juice it up:

• Run the cranberries, 2 apples and 1 peeled orange, through your Namawell J2 juicer.

Start the bulk wild fermentation:

• Pour the juice into a clean 2L jar. Quarter the 2 organic apples and the 2 organic oranges leaving the skin on both (these provide natural yeasts and sugars). Roughly chop the thumbsized piece of ginger again leaving the skin. Add the cinnamon quills, star anise, cloves and chopped ginger along with 200 ml of water. Close the lid and leave to ferment for 2-3 days

Bulk Ferment (Phase 1):

• Leave the jar at room temperature (18–22°C) for 2–3 days, stirring or swirling daily. You’ll start to see tiny bubbles and smell a light tangy aroma.

Strain & bottle:

• Strain out the fruit and spices and using a funnel transfer the liquid to swing-top bottles, leaving an inch of headspace.

Ferment (Phase 2):

• Leave sealed bottles at room temperature for another 2 days, until naturally fizzy. “Burp” the bottles once a day to release pressure.

Chill & enjoy:

• Once bubbly, move to the fridge to slow fermentation. It’ll keep for up to 2 weeks chilled.

To serve:

• Muddle a sprig of rosemary in a glass, add ice, pour over your fermented spritz, and garnish with an orange twist and rosemary sprig.
• Optional: rim your glass with crushed dried cranberries and sea salt for a festive sparkle.