The light is fading and the leaves are falling, but that doesn’t mean foraging season is over. The arrival of autumn brings with it a whole new world of fresh, forageable ingredients just waiting to be discovered.

Using a few of his favourites, our foraging expert Brad Price has created three incredible serves for you to leaf through and rustle up at home 🍂🌰👇

The Crab Apple and Spice Sour 🍏

For this serve you’ll need to forage crab apples, which ripen in late September and are typically a pink or golden yellow colour. They’re often much more tart than regular apples, making them perfect for sours like this.

For more information on where to find crab apples click here 👈

Ingredients: 
- 50ml Naked Malt
- 30ml Crab apple, earl grey and cinnamon syrup (recipe below)
- 25ml Lemon juice

Method: Combine all ingredients and shake. Double strain into a water bottle and place in the fridge for a few hours. Serve with cubed ice, garnish with an apple slice and/or a cinnamon stick.

Prefer it hot? Simply top with hot water for a delicious warm serve.

To make the crab apple, earl grey and cinnamon syrup, combine 1 roughly chopped crab apple, 1 cinnamon stick, 350ml earl grey tea and 500g sugar in a pan over a low heat. Stir until sugar has fully dissolved and leave to simmer on a low heat for 15 mins. Remove from heat and allow to cool for 1 hour, then fine strain and bottle.

The Blackthorn Sour

For this recipe you’ll be hunting for sloe berries, dark purple berries which grow on a spiky bush called blackthorn. Sloe berries are bitter when eaten raw, but give off amazing flavour when cooked in something like a sloe berry syrup (below).

For more information on sloe berries click here 👈

Ingredients:
- 50ml Naked Malt
- 25ml Lemon juice
- 15ml Sloe berry syrup (recipe below)
- 50ml Cranberry juice (optional)

Method: Combine all ingredients and shake. Double strain into a water bottle and place in the fridge. Serve with cubed ice, garnish with sloe berries.

To make the sloe berry syrup, combine 200g sloe berries, 25ml water and 250 sugar in a pan over a low heat. Stir until sugar has fully dissolved and leave to simmer on a low heat for 35 minutes. Remove from the heat and allow to cool for 2 hours, then fine strain and bottle.

The Bare Naked Chestnut 🌰

Chestnuts fall from their trees at this time of year, and this heart-warming serve is proof that they aren’t just for Christmas. You can even garnish your Bare Naked Chestnut with indulgent chestnut truffles…😋😋 Scroll 👇 to discover the recipe 🌰

For more information on how to forage chestnuts click here 👈

Ingredients:
- 50ml Naked Malt
- 20ml Roasted chestnut and vanilla syrup (recipe below)
- 150ml Hot coffee

Method: Combine all ingredients and shake. Double strain into a water bottle and place in the fridge. Serve without ice, garnish with chestnut truffles.

To make the roasted chestnut and vanilla syrup, combine 15 roasted and shelled chestnuts, 350ml water, 500g sugar and 1 vanilla pod over a low heat. Stir until sugar has fully dissolved and leave to simmer on a low heat for 25 minutes. Remove from the heat and allow to cool for 6 hours, then fine strain and bottle.

To make the chestnut truffles, blend chestnuts in a food processor. Remove and roll into tight balls. Dip in melted chocolate and allow to set.

We’d love to see your foraging creations, just use #NakedMalt or tag @naked_malt in your pictures to show us how you get on.

And if you’d like to find out more about foraging, check out our recent introduction to foraging interview with Brad, where he discusses how to get started, the things to avoid, and why foraged ingredients work so well with Naked Malt.

Happy foraging!

The Naked Team