Iced Apple Spiced Cider

Menu Part: 
Beverage
Cuisine Type: 
American
Serves: 
4-6 servings

This refreshing drink is a summery riff on classic hot spiced cider that’s popular in the colder months. Chef Commer created this recipe to quench hot weather thirst with cooling flavors. He infuses cinnamon, serrano pepper, apple and pineapple in liquid to create a spicy, sweet and sour beverage.

Ingredients

2 cups Fresh Agave Sour (recipe below)
1-1/2 cups water
1 cup frozen diced apples, partially thawed
4 frozen golden pineapple spears, partially thawed
2 cinnamon sticks
1 serrano pepper, seeded, quartered
Additional diced apples, partially thawed, for garnish
Ground cinnamon, optional

Fresh Agave Sour:

1-1/2 cups agave nectar
1 cup fresh lemon juice
1 cup fresh lime juice
1 cup water 

Steps

1. Prepare Fresh Agave Sour; add 2 cups to large infusion jar. Stir in water, apples, pineapple spears, cinnamon sticks and serrano pepper. Store in refrigerator for 4 hr.; remove serrano.

2. Continue storing in refrigerator for at least 24 hr. before serving.

3. Serve apple spiced cider over ice in tall glass. Garnish with additional diced apples and a sprinkle of cinnamon, if desired. 

Fresh Agave Sour:

1. Stir together agave nectar, lemon juice, lime juice and water in a large container until blended. Keep refrigerated before use. Makes 4½ cups.

Recipe by Chef David Commer, Commer Beverage Consulting, Lewisville, Texas. Courtesy of Dole Chef-Ready Cuts

More From FoodService Director

Ideas and Innovation
kids students cafeteria line

While summer feeding programs are commonplace in school districts across the country, foodservice operators still struggle to get the word out and kids in.

Many districts are scaling back or discontinuing their summer feeding programs due to low participation, citing staffing costs and other issues that make it difficult to break even and provide a profitable program.

“We need to find a way to encourage that participation,” Tom Freitas—foodservice director for Traverse City Area Public Schools in Traverse City, Mich.—told Record Eagle News . “We are open to ideas as long as...

Industry News & Opinion

Students and union representatives are petitioning Eastern Michigan University’s plan to outsource its foodservice operations, calling for the school to delay such a move to allow for further discussion with stakeholders, MLive reports .

EMU last week announced a tentative agreement to hand over its residential, catering and retail foodservices to Chartwells, a deal the university’s interim president avered would enable the school to expand and upgrade its eateries while maintaining high food quality, MLive says.

Opponents of the plan say they are concerned about what they...

Sponsored Content
whole grain pasta foodservice menu

From Barilla.

With younger consumers eager to explore new flavors and better-for-you options, whole-grain pasta is winning greater acceptance in American diets.

As more and more college and university students seek out whole grains in their meals, dishes featuring whole grains are on-deck to become menu mainstays.

At the University of Iowa, whole-grain foods have won general acceptance, says Barry Greenberg, executive chef for university dining. Two marketplace dining facilities on campus offer whole-grain pasta as a regular option and incorporate it into baked...

Managing Your Business
woman awake

Summer is no idle time for foodservice directors working at colleges and universities: They’re planning for the futures of their programs. Operators in FoodService Director magazine’s 2016 College and University Census reported an average 16,000-plus students at their schools. During a recent summit FSD hosted with a dozen C&U operators, the people behind some of the nation’s top programs told us what’s keeping them up at night. (FSD is sharing their thoughts anonymously to allow their answers to remain as candid as possible.)

More mouths to feed, but not more resources

At a...

FSD Resources