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

Industry News & Opinion

George Washington University in Washington, D.C., is adding an additional $200 in dining dollars to each student's dining plan this fall, The GW Hatchet reports.

The boost comes just a year after the university switched to an open-format dining plan that allows students to spend their entire meal fund off campus; allowed venues include about 90 grocery stores and restaurants.

While students support the new plan, they are concerned about dining affordability. In conjunction with discounted meal deals that were implemented last semester, school officials hope the extra $200...

Ideas and Innovation
breakfast restaurant food

This March, past FSD of the Month Randy Lait and his team gave the FoodService Director staff a tour of the operations at North Carolina State University. During our visit, Randy shared how data is affecting their menu creation and menu mix. At the university, they’re encouraging chefs to use big data—and not just gut feelings—to inform menu decisions.

Every foodservice operator wants to offer more contemporary items in order to please their customer base and keep chefs challenged and engaged. Many chefs make those decisions based on their own tastes, or what’s exciting them at the...

Ideas and Innovation
french press

While a French press isn’t a tool found in most noncommercial kitchens, operators might want to think twice about multiple uses for this fancy coffee maker. Staff at the Hard Rock Cafe are using the French press to muddle fruit and alcohol for their mixed drinks, while at Chicago bar Moneygun, bartenders use a French press to blend spices and tea for hot toddys.

Ideas and Innovation
student food tray

Stories of students who can’t pay for lunch being given a subpar meal or shamed for their debt have proliferated in recent years, and it’s not an uncommon problem. The SNA’s 2016 School Nutrition Operations Report found that about three-quarters of school districts had an unpaid student meal debt at the end of last school year, an increase from 71% of districts reporting debt in 2014.

Government has begun to take action. In April, the USDA issued new regulations mandating that schools implement unpaid meal policies by the start of the 2017-18 school year and clarifying that schools...

FSD Resources