For preparation of apple cold fruit punch with a Calvados it is necessary to use the porcelain, glass or not oxidized metal tanks. Spill cold fruit punch a big spoon or a ladle, give cooled up to +15 degrees. Instead of apple juice and champagne as a basis also apple cider will approach, but then correct alcohol content in drink due to increase in a portion of a Calvados.
It is required to you
- For twelve portions:
- - 200 ml of a Calvados;
- - 8 red apples;
- - 1.5 liters of dry champagne;
- - 1 liter of apple juice;
- - 1 lemon;
- - 4 tablespoons of sugar.
Instruction
1. Wash out apples, remove from them a core with fruit stems, cut with thin segments. Lay out apples on a jorum bottom, fill up with sugar, pour in a Calvados there. The Calvados is apple or pear brandy, consider - it is silnoalkogolny drink. Densely close capacity food wrap, remove for 4-6 hours in the fridge. You can remove for the night.
2. Now add to a jorum fresh lemon juice and clarified apple juice. Sugar during this time had to be dissolved completely. If to taste it turns out too turned sour, then add still some sugar.
3. In the end pour in champagne in a jorum, at once give on a table. Usually cold fruit punch is spilled in big glasses with saucers or glass bowls. Serve drink with a straw. For aroma you can add a cinnamon stick to drink - it is perfectly combined with apple taste.