Skip to main content

Lemon Apple Ginger Cider Recipe

Materials:

  1. a lemon
  2. fresh ginger
  3. star anise or allspice (optional)
  4. a cinnamon stick
  5. dried clove buds
  6. jug of fresh apple cider (not from concentrate!)
ginger lemon apple

Preparation:

  • Warm a medium saucepan over medium heat. Add the cloves and the cinnamon stick. If you like star anise or allspice, you could add a couple of pieces of those too. Warm the spices for a minute and then add the apple cider.

  • Scrub the lemon with soap and rinse it well. Cut the pithy ends off of it. Slice it into quarters. Score the inside of the lemon with a knife and squeeze each slice gently into the cider. You don’t need to juice it completely; just coax some of the juice out for now. Drop in the lemon slices and go to work on the ginger while everything warms up.

  • Using the edge of a spoon, peel the ginger. If you want your cider super gingery, peel two fingers of it. One is probably enough for most people, but I like mine spicy. When the ginger’s clean, grate it into a small bowl. Squeeze any extra juice out into the bowl and include the pulp. (You could also blend it, but then you’d have to clean the blender.)

  • Add all the ginger bits to the cider and bring it up to a simmer.

  • Stir the cider and turn it down low. Taste it carefully to check the temperature and flavor. It can sit there for a while if you’re baking or waiting for friends. When you’re ready to serve it, ladle the cider through a small strainer into mugs.

Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

Lamb Kebab - Meat Bread ( Konya Cuisine )

The characteristics of being the capital of the Anatolian seljuks and the home of rumi, shams and sultan walad have also left distinctive marks in Konya's gourmet culture Konya is one of the most important centers in Anatolia, where the Greeks, Romans and Byzantines, Seljuks, Karamanoğulları and the Ottomans once reigned. Intercultural exchange, due to intersecting trade routes and a heavy flow of caravan traffic have enriched Konya’s diverse cuisine. The etiquette and selectiveness of the Seljuks is maintained in the province to this day. The unusual table manners and dining etiquette that developed in the palaces of Konya are still observed to a certain extent. For example, unlike most cultures who eat dessert after the meal, in Konya dessert is eaten before the meal. Okra soup, one of the traditional dishes of Konya, is served towards the end of the meal, for example, due to the known fact that okra aids in digestion. These traditions most likely originated from the tradi...
Post a Comment
Read more

Carrot Cake With Lemon

Ingredients                                     115g (4oz) plain flour 350g (12oz) caster sugar 225g (8oz) icing sugar                 2 tsps bicarbonate of soda 250ml (9fl oz) Flora Cuisine 200g (7oz) self-raising wholemeal flour 2 tsps cinnamon                4 eggs, medium 3 large carrots, peeled and grated                2 lemons, grated         ...
Post a Comment
Read more

Paper Chicken Breasts

Time 60 mins Materials: 6 Pieces chcken breasts 2 tbsp. lemon juice 3 tbsp. butter 2 tbsp. flour 1 cup chicken broth 1 Egg yolk Salt Black pepper cinnamon coconut 150 grams mushrooms 1/4 onion Preparation: Mix the chicken with the lemon juice and wait 15 minutes. Melt, one tablespoon butter in medium size pan. Fry both sides of chicken breast in 8 minutes. Melt a spoon of butter in a small pot. Add the flour into the pan and stir with a wooden spoon for 2 minutes. Pour Chicken stock into the pot  slowly.    Add the egg just before the start of boil. Mix(stir) our sauce until it becomes solid. Then remove from the fire. Add on the cream salt, black pepper, finely chopped mushrooms and onion and mix. Prepare 6 aluminum foil and lubricate their insides. Place the chickens on top of foils and share the sauce chickens. wrapped the foils and put in baking tray. Cook 30 minutes. Bon appetit.
Post a Comment
Read more