Apple Cider Ice Recipes
VODKA CRANBERRY PUNCH WITH APPLE CIDER ICE CUBES
This is dangerously easy and delicious. Not only does it taste sweet and spicy, but just look at it! Those colors! The ruby-red cranberries cover the surface, and the apple cider cubes are the best additions that amp up the flavor.
Provided by Jessica Merchant
Categories beverage
Time 8h40m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Fill two ice cube trays with apple cider and freeze 8 hours or overnight. You may need a bit more or less of the cider, depending on the ice cube tray that you use.
- Meanwhile, heat the sugar, cinnamon and 1/3 cup water in a saucepan over medium heat, whisking the entire time. Cook until the mixture begins to bubble, then remove it from the heat. Allow it cool to room temperature, about 30 minutes.
- Combine the cranberry juice, vodka, orange juice, cinnamon sticks and the cinnamon simple syrup in a large punch bowl or pitcher. Stir well and refrigerate for a few hours before serving-this will marry the flavors. Before serving, add the apple cider ice cubes and cranberries to the bowl or pitcher.
GREEN APPLE CIDER ICE
This is perfect with poultry or any pork dish. If you want a serving for adults, add a dash of Calvados or some other co-ordinating liquer for good measure.
Provided by grandma2969
Categories Beverages
Time 3h45m
Yield 5 cups, 5 serving(s)
Number Of Ingredients 13
Steps:
- In a medium pan, boil the cider, uncovered, over medium heat until reduced to 1 cup, about 20-25 minutes. add the water, sugar, anise seed, and cinnamon.
- Bring to a boil and boil over medium heat for 1 minute, or until sugar dissolves. Remove from heat, cover, and let cool.
- Strain through a double thickness of cheesecloth and set aside.
- Place the prepared apples in a food processor bowl, fitted with a steel blade. add the lemon juice and zest and puree till very smooth.
- Add the 1/2 cup of Calvados or apple jack, salt, food coloring and the reserved cider mixture and blend. Pour the mixture into an ice cream maker and freeze according to manufacture's instructions. Alternately pour into a 10x10 metal baking pan and place in the freezer.
- When ice crystals begin to form 2"all around the edges of the pan, remove and stir till smooth.
- Return the pan to freezer and repeat this process two more times, or until a smooth consistency can be reached.
- Pack into plastic containers and store in the freezer.
- Remove about 10 minutes before to soften the ice slightly.
- Scoop into wine glasses or parfaits. Top with 1 tbls Calvados, garnish with an apple slice.
Nutrition Facts : Calories 323.5, Fat 0.4, SaturatedFat 0.1, Sodium 2.4, Carbohydrate 84.3, Fiber 4.4, Sugar 77.4, Protein 0.6
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- Measure 1 1/4 cups of the cider and pour into a medium sized, heavy bottom stockpot. Take a ruler or chopstick and place it in the pan to measure the depth of the cider. Make a mark on the chopstick so you’ll know when the cider reduces to that amount. Add the remaining cider to the pan and bring to a boil over medium-high heat, stirring occasionally with a wooden spoon. Reduce the heat to medium-low and cook, uncovered, for 3-4 hours, stirring occasionally, or until the cider has reduced to a little less than 1 1/4 cups of syrup.
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