Drinks and beverages
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Summer recipes
Apple, cider and maple slush
Ingredients
2 cups (500 ml) freshly squeezed apple juice (see note)
1 cup (250 ml) Au pied de cochon TOUSKI cider
2 tablespoons (30 ml) maple syrup
1 tablespoon (15 ml) lemon juice
1 McIntosh apple, sliced, to serve
Preparation
Pour the apple juice into an ice cube tray and place in the freezer for at least one night.
Place apple juice cubes, TOUSKI cider, maple syrup and lemon juice in blender container. Blend to slush consistency.
Pour into chilled glasses, garnish with apple slices and serve.
For the tastiest slush, use raw apple juice. The color of the slush will depend on the color of the apple juice used. You can also make your own apple juice using a juice extractor: run 6 to 8 McIntosh apples through the extractor to obtain 2 cups (500 ml) of freshly squeezed juice. Use the juice as indicated in the recipe.
In collaboration with
Photo credit: Catherine Côté