Pomegranate-Apple Cider
Evidence of cider consumption dates back to Caesar and Charlemagne and was made popular in the U.S. with a little help from ole Johnny Appleseed. I’m pretty sure that the cider these folks were knocking back would require you to show a proof-of-age ID today—or at least a fake.
In recent years, alcoholic and non-alcoholic ciders alike have been gaining popularity, and just as with all other foods and beverages, people are looking for new and exciting ways to serve up these classics.
The non-alcoholic spiced cider recipe given to me is made largely from pomegranate juice—maybe for an even bigger antioxidant punch—and incorporates dried fruit and zesty lemon. The flavors combine to offer a nice kick—certainly very different from what Caesar was used to.
Pomegranate-Apple Cider
3 cups cider
6 dried pears
6 dried apples
2 to 3 strips lemon zest
5 cardamom pods
1 cinnamon stick
5 allspice berries
•Serve in clear mugs or glasses with spices and dried fruit. Add a splash of your favorite liquor if desired.
You May Also Like
Chef Philip Khoury has delved deep into patisserie in an attempt to make desserts that are “cleaner” and that present finer flavors and textures. In this cookbook, he transforms the traditional building blocks of baking by using plant-based ingredients, including ones that have been in use for over 100 years.
