Apple and quince tea
- Put the tea with the cinnamon, allspice, lemon zest and 350 ml water in a saucepan. Bring the tea to the boil, then cover and simmer over low heat for about 10 minutes.
- Add the quince juice and let it get hot for 5 minutes. Spread the rock sugar and raisins in cups or heat-resistant glasses and pour the tea over them through a sieve. Serve with teaspoons to stir.