This spicy, sharp, and sweet apple juice spiked with digestives not only tastes delicious but makes you feel invigorated and full of energy!
Turmeric and ginger are two ingredients used in Indian Ayurvedic healing, and the anit-inflammatory properties of both roots have been studied extensively. We love it simply because it is so refreshing. So get your your juicer (or heavy-duty blender) and make this a part of your day.
Ingredients
- 2 tablespoons grated fresh turmeric root
- ½ cup grated fresh ginger root
- 1½ cups filtered water
- Juice of 1 lemon
- 2 cups sweet cider
- Ice cubes
1. Extract the juice from the turmeric and ginger roots with a juicer. If you don’t own a juicer, blend the rhizomes with the water in a blender and strain through a fine-mesh strainer, squeezing out all the goodness.
2. If you juice your roots, add the water, lemon juice, and cider, and mix. If you blended and strained, add the lemon juice and cider, and mix
3. Serve over ice, and feel free to add more fresh cider if you like it sweeter.
About Ciderhouse Cookbook
Inspired by the full flavors emanating from their idyllic ciderhouse located in the heart of a rustic New England apple orchard, Jonathan Carr and Nicole Blum’s recipes, developed in collaboration with chef Andrea Blum, celebrate the versatility of fresh cider in all its forms.
Ciderhouse Cookbook teaches home cooks how to make a full array of traditional cider products, including cider syrups, molasses, vinegars, shrubs, and switchels, as well as apple preserves. The 127 cider-enriched recipes that follow are simple yet elegant, ranging from Oven-Roasted Asparagus with Garlicky Apple Vinaigrette to Braised Lamb Stew with Apples, Switchel, and Yogurt Mint Sauce; Cider Mimosas; Apple Pommeau Cake; and Crêpes with Fried Apples and Cider Caramel Sauce. With beautiful photography that captures the ambiance of the ciderhouse, this book is a deliciously loving tribute to America’s favorite fruit.
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