Last October, Jason and I snuck away for a weekend at the beach. We stopped at the store to stock our hotel room kitchen, and this turned into an impromptu cider tasting weekend. We each selected several pints of cider, some we knew we liked, some based on the pretty wrapping. Come on, you do the same thing, admit it.
There were a couple that I recall thinking “this would taste great with a lemon wedge,” and that is one of those weird things I have been adding to cider since. This recipe – formula brain never stops, and earlier this summer I thought, there is a beer shandy, why not a cider shandy?
Also, this is a good use of my apricot simple syrup (which is simply a thinner version of my apricot paste). Mmm.
Friday cannot come soon enough. You will find me on the patio in the afternoon sun, with an apricot cider shandy, two dachshunds, Jason and some snacks.
apricot cider shandy
YIELD: two pilsner glass servings
18 ounces your favorite cider
juice of 1 lemon
2-3 tablespoons apricot simple syrup (recipe below)
Combine all ingredients and pour into chilled pilsner glasses. Enjoy while sitting in the sunshine!
apricot simple syrup
5-6 dried apricots, pitted
2-3 cups water
2 tablespoons maple syrup
Bring water and dried apricots to a boil, reduce to simmer. Using a fork, mash apricots as they soften. Continue stirring, the apricots will reduce down to a paste (add more water as it cooks off). Remove from heat, strain any pieces of apricot. Add maple syrup, cool completely.