Frosted Orchard Slush
The caramel apple, as a drink. Freezing the cider itself, rather than blending it with ice, means it tastes of nothing but apple all the way to the bottom of the glass. You need to think of it the night before; after that it is two minutes' work.
What you'll need
- 4 cups apple cider (960 ml)
- 1 tablespoon fresh lemon juice (15 ml)
- 0.25 teaspoon ground cinnamon
- 2 tablespoons caramel sauce, for blending (30 ml)
- 2 tablespoons caramel sauce (30 ml)
- 2 tablespoons sugar mixed with 1/2 teaspoon ground cinnamon
- 1 oz spiced rum or vodka (30 ml)
How to make it
Pour 3 cups (720 ml) of the cider into ice cube trays and freeze until solid, at least 6 hours. Keep the remaining cup cold.
Spread the caramel on one small plate and the cinnamon sugar on another. Dip each rim in caramel, then in sugar.
Blend the cider cubes with the cold cider, lemon juice, cinnamon and caramel sauce until slushy.
Spoon into the glasses and serve at once.
Glass: Short tumblers or stemless glasses. Garnish: A thin apple slice on the rim and a thread of caramel over the top.
Chef's secrets
Total time includes at least 6 hours of freezing.
A high-speed blender handles the cubes best; let them sit out for 5 minutes first if yours struggles.
Good to know
The cider cubes keep in the freezer for a month, so you can make this on a whim. Rim the glasses up to an hour ahead.