They say variety is the spice of life and an apple is a versatile thing; you can eat it raw or cooked, sliced or diced, dried or juiced. The ways are limited only by the wild imagination of the chefs and dreamers; Apple Juice is merely a sub set of this excitement. Warmed, with honey and cinnamon, in a mug, on a cold evening, in front of the fire. Frozen as a lolly with a single borage flower in the centre for a hot summer afternoon. Mixed as a syrup into your apple Tarte Tatin to soak gloriously into the pastry. Stirred lovingly into the pan juices as you make the roast pork gravy... Or you could just drink it neat.
Apple Juice does not need to be the preserve of children, Duskin Apple Juice is now over 30 years old and at that age we like just a little more sophistication. Pheasant casserole is an excellent use, many varieties make fabulous cocktails and I use it all the time in the roast pork gravy made from all those gloriously sticky bits left in the bottom of the roasting tin.
I knew someone who was lactose intolerant and put apple juice on her cereal instead of milk. This idea was also taken up by the vegans amongst us and by the students who had run out of milk. It became a surprisingly common breakfast, black coffee and cornflakes with Lord Derby (the juice not the man).