1) Add all ingredients to a rocks glass & stir with cinnamon stick.

Note: Wassailing is a carbonated product. To prevent foaming, stir, don’t shake.

In the bowl of a stand mixer fitted with the dough hook, add the water, cider and sugar. Sprinkle the yeast over top and let the mixture sit for five minutes to allow the yeast to activate. With the mixer on low, mix in half of the flour. Then mix in the egg, butter and salt. Gradually add the remaining flour, then turn the mixer speed up to medium to knead the dough for three minutes.

After the dough pulls away from the sides of the bowl, turn off the mixer. Transfer the dough to a large bowl greased with cooking spray and cover it with a towel. Set the dough aside for 45 minutes to rise. Once the dough has risen, preheat the oven to 350 degrees Fahrenheit.

For the filling, mix together the melted butter, brown sugar, white sugar and cinnamon.

On a lightly floured surface, use a rolling pin to roll the dough out into a rectangle about ¼ inch thick. Use a spatula to spread the filling all over the dough. Starting from one of the long ends, roll the dough into a tight log. Cut off the uneven ends and slice the log into eight even pieces.

Arrange the cinnamon rolls in a greased 9-inch by 13-inch baking dish. Set them aside for 15 minutes for an additional rise, then place the baking dish in the oven. Bake the cinnamon rolls for 20 minutes until lightly golden brown. Once baked, remove them from the oven to cool slightly.

To make the glaze, whisk together the powdered sugar and cider in a large bowl until smooth. Spread the glaze over the cinnamon rolls with a spatula.

1) Juice the lemons and add to a large bowl
2) Add the sugar and berries
3) Cut each fruit into bite sized pieces and mix as you go. Coating the fruit with the lemon juice mixture prevents browning due to oxidation.
4) Cover with a lid or plastic wrap and place in your fridge until ready to enjoy (minimum 30 minutes). Ideally, this rests for a few hours prior to serving but can be prepped the previous day.
5) Serve in small bowls, or wine glasses, with a spoon.
6) Cover the fruit with Lemon Splash mead just before eating (or Raspberry Splash Mead)
7) Garnish with fresh mint or Thai basil.