Fresh Apple Cider + Raspberries + Maple Syrup
The saying, ‘when it rains it pours’ was not only applicable to the weather on Saturday, but also to our demos.
Once the rain petered off, the cold inspired us to make a second demo sample to keep all the pugnacious New Englanders who came to the market from losing feeling in their toes.
We heated a batch of fresh apple cider from Charlton Orchards, and since we did not have any cinnamon, we improvised with some Ackermann Maple Syrup, and fresh raspberries from Farmer Dave. For any of the folks who wanted; they could also try it with a splash of the barrel-aged hard cider from Pony Shack Cider!
I’ll raise a glass to finishing the season over the next two weekends with some great fall weather, seeing our regulars before we all hunker down for the long winter and stocking up on my favorites to enjoy as the days get shorter.
½ gallon fresh apple cider
1 cup fresh raspberries
2-3 tbsp. maple syrup
- Gently heat the cider with the raspberries and maple syrup
- If you have access, add a couple of sticks of cinnamon
- Garnish with a fresh raspberries and serve
- To turn this into a cocktail, just before serving, add approx. 2 oz. of the barrel-aged hard cider which lends the cider some deep notes of the bourbon and whiskey that the cider was aged in (measurement approx. for an 8 oz. portion)