Apple cider has been around for centuries and was an important industry back in the day. Today it is widely available in supermarkets, pubs and in the summer is often seen in a Strongbow can, fuelling the UK’s festival-goers. To make a good fresh apple cider, apples are washed, cut and ground into a mash which has a similar consistency to apple sauce that you have with a Sunday roast. The apple mash is then wrapped in a cloth, and put into wooden racks where a hydraulic press squeezes the layers, and the juice flows into refrigerated tanks. Thatchers, Bulmers and Magners are some of the most famous brands, which all use different apple varieties, and often blend cider with other flavours. The flavour of cider depends on the apple variety, and special attention is paid to make blends that produce the perfect balance between sweetness and tartness. Apple cider contains pectin, which has been shown to keep serum cholesterol levels down, so a cider a day could keep the doctor away. Served over ice, Apple cider is the perfect sunshine drink.