Pumpkin Spice Cider Cocktail and Sorbet

Pumpkin Spice Cider Cocktail and Sorbet

Fall is apple cider time! Here are two recipes that make the most of the season’s apple cider -- be sure to get freshly pressed cider if possible.

The Pumpkin Spice Cider Cocktail is a cold cocktail featuring the addition of pumpkin spice tea. It’s extra autumn-y! You’ll want to use the cider reduction that sweetens this cocktail on everything -- it’s practically drinkable on its own. This recipe makes plenty of cider syrup; try it in hot tea, regular iced tea, and on pancakes and waffles!

Pumpkin Spice Cider Cocktail

For cider syrup
  • 2 cups fresh apple cider (unsweetened)
  • 1 teaspoon ground cinnamon
  • 1 cup sugar
For cocktail
  • 6 ounces cold Deluxe Pumpkin Spice tea
  • 1 1/2 ounces bourbon
  • 1 1/4 ounces cider syrup
  • Juice of 1/2 lemon

  • Make cider syrup:
    Combine apple cider, cinnamon, and sugar in a small saucepan over medium-high heat. Bring to boil, stirring occasionally. Reduce heat and let simmer uncovered for 5 minutes.
    Remove from heat and let cool. Chill until ready to serve.
    To assemble cocktail:
    If desired, rim cocktail glass with brown sugar and cinnamon. Add cold pumpkin spice tea, bourbon, cider syrup, and lemon juice to a cocktail shaker with ice. Shake several times and then strain cocktail into a prepared glass filled with ice. Serve immediately. Repeat as necessary.


    This Spiced Cider Sorbet is an elegant frozen dessert made with spiced fresh apple cider -- easy enough to make in minutes, fancy enough for dinner parties or holiday dessert. Serve this delicious seasonal dessert at holiday dinners. Try it as a slushie, too -- as is, or with a little bourbon or apple brandy.

    Spiced Cider Sorbet

    Makes 1 quart

    • 3 cups fresh apple cider (unsweetened)
    • 1 1/4 cups granulated sugar
    • Zest of 1 orange
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • Juice of 1 lemon

    In a medium saucepan, combine apple cider, sugar, orange zest, cinnamon, and cloves. Bring to boil over medium heat, stirring. When mixture comes to boil, reduce heat and let simmer 10 minutes. Remove from heat and allow to cool.
    Refrigerate sorbet base 4 hours or overnight.
    Stir in lemon juice and freeze sorbet according to directions on your ice cream machine. When sorbet is finished, about 30 minutes, spoon into freezer-safe container. Freeze at least 2 hours, until firm.
    To enjoy as a slushie: Blend 1/2 cup sorbet with 1/2 cup cider. Add 1 1/2 ounces bourbon or apple brandy, if desired.

    Sandy Smith

    Sandy Smith is a freelance writer and editor based in New York's Mid-Hudson Valley.
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