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Photos by Stuart Mullenberg
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Known in the U.S. and Canada as “sweet cider” because it’s not fermented like its “hard” cousin, this quintessential cool-weather sipper differs from standard grocery-store apple juice; the fresh crushed pulp and skins give it a unique tartness and an added texture. Relatively easy to make at home, this unfermented cider is the perfect way to squeeze out all the advantages of fresh fruit from markets and local orchards this season. Here's our step-by-step guide to homemade apple cider.
You'll need: 4 pounds of apples (makes one liter)
Tools
Apple corer
Sharp knife
Blender or food processor
Cheesecloth
Saucepan
Thermometer
1-liter glass jar with lid
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Thoroughly wash apples. Core and cut into wedges, discarding any rotten or damaged parts.
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Puree apples in batches until they resemble a fine pulp. Let crushed fruit rest together for 30 minutes.
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Place pulp in a triple layer of cheesecloth and twist, squeezing the juice into a saucepan. Continue to squeeze and twist until all the juice is extracted.
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Pasteurize by briefly heating to 160 degrees. Be sure not to over-cook—you don’t want to melt away any of that fresh-pressed flavor.
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Return cider to a clean glass jar and cover. Can be stored in the refrigerator for up to one week. Serve hot or cold. Makes about one liter of cider.
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HOME | RECIPES | ALCOHOL-FREE RECIPES
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Photo by John Valls
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This mocktail’s balance of sweet floral syrup and bright citrus is as smooth and refined as its famous namesake.
1 oz. Tazah rose syrup*
1 oz. mango puree
1 1/4 oz. fresh lime juice
1 1/4 oz. orange juice
1 oz. soda water
Ice
Tools: shaker, strainer
Glass: white wine or oversized cocktail
Garnish: orange wheel with an Amarena cherry on pick
Shake rose syrup, mango puree, lime juice and orange juice with ice. Strain into glass, top with soda and garnish.
*Available at Middle Eastern food markets and other specialty grocery stores
Katria Hand, Gracie’s, Portland, Oregon
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HOME | RECIPES | ALCOHOL-FREE RECIPES
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2 cups jamaica (hibiscus) flowers
3/4 cup granulated sugar (or more as desired)
Bring six cups of water to a boil. Add jamaica flowers and sugar and stir continuously
while the mixture boils for one minute. Pour into a non-corrosive bowl and steep for two hours. Note: The flower will stain, so plan accordingly when finding the right bowl.
Strain the mixture through a sieve,pressing on the flower solids to extract as much liquid as possible. Taste for strength and sweetness. If it’s too potent, add water. If it’s too tart, add more sugar. Cover and refrigerate before serving. Makes five to six one-cup servings.
from GourmetSleuth.com
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Check out the Destination Oaxaca story in the May/June 2006 issue of Imbibe, where this recipe first appeared, for other recipes and tasting notes.
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HOME | RECIPES | ALCOHOL-FREE RECIPES
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Photo by Claire Barrett
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Natalie Bovis-Nelsen ups the alcohol-free ante with this apricot mocktail that’s spiked with both aromatic ginger and clove.
2 1/2 oz. white grape juice
3 oz. apricot nectar
1 oz. ginger-infused simple syrup
1/4 tsp. ground clove
Ice
Tools: shaker, strainer
Glass: cocktail
Garnish: ground clove
Combine all ingredients in a shaker, shake vigoursly, strain into a glass and garnish.
Ginger-infused Simple Syrup
Combine 2 cups of sugar, 1 cup of water and a 1-inch piece of peeled ginger in a small saucepan over high heat, stirring constantly. Allow mixture to boil and reduce heat to low and let simmer for 5 minutes, stirring occasionally. Let cool and strain out ginger. Will keep refrigerated for up to 4 weeks.
From Preggatinis: Mixology for the Mom-to-Be by Natalie Bovis-Nelsen (Globe Pequot 2009)
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HOME | RECIPES | ALCOHOL-FREE RECIPES
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Photo by NessPace
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6 Tbsp. rice
6 oz. (about 1–1/4 cups) blanched almonds
1-inch canella cinnamon stick
3 strips lime zest, 2 inches each
1 cup white granulated sugar
The traditional way to make horchata is by hand, but to save time, a blender will
suffice. Pulverize the rice using a metate y mano (corn-grinding stone) or blender. Grind the mixture as smooth as possible. Combine the rice with the almonds, cinnamon and lime zest. Let the mixture stand overnight (at least six hours).
Place the mixture in the blender and blend for three to five minutes—until the mixture is smooth and no longer has a gritty texture. Add two cups of water and blend again for a few seconds. Place a large sieve over a mixing bowl, then line the sieve with three layers of damp cheesecloth. Pour in the rice mixture a little at a time and keep stirring to help the mixture go through the sieve. Once all the liquid has passed through, gather the cloth together at the top, give it a twist and squeeze out any additional liquid.
Add two cups of water and stir in sugar to taste. If the mixture is too thick, add more water. Cover and refrigerate; the drink should keep several days. Serve in a tall glass over ice. Serves six to seven.
from GourmetSleuth.com
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Check out the Destination Oaxaca story in the May/June 2006 issue of Imbibe, where this recipe first appeared, for other recipes and tasting notes. |
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