Apple Punch with Calvados
Beverages • French
Description
For preparing the punch with champagne, use glass, porcelain, and non-reactive metal containers. Serve using a small non-reactive ladle or spoon. Serve chilled to at least +15 degrees Celsius. If necessary, add ice. Instead of champagne, you can use apple cider as the main ingredient. In this case, adjust the alcohol content by increasing the amount of Calvados.
Ingredients
- Pickled Apples 8 pieces
- Calvados 5 fl oz
- Apple juice with pulp 0 qt
- Lemon 1 piece
- Dry Champagne 0 qt
- Sugar 4 tablespoons
Step-by-Step Guide
Step 1
Remove the cores and stems from the red apples, slice them thinly, place them at the bottom of the punch bowl, sprinkle with sugar, and pour Calvados over them. Seal tightly with plastic wrap and refrigerate for 4-6 hours.
Step 2
In the punch bowl with the apples and Calvados, mix in freshly squeezed lemon juice and clarified apple juice (packaged). Ensure that the sugar completely dissolves. If it is too sour, add sugar to taste.
Step 3
Pour the champagne into the punch bowl and serve immediately.
Step 4
Serve in front of guests in large glass cups or glasses with saucers. Serve with a straw.
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