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
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources