Kirs Normand
Ingredients
- 2 large Granny Smith apples (optional)
- 6 2/3 cups cold dry hard cider, preferably French
- 6 tablespoons plus 2 teaspoons Creme de Framboise or creme de cassis ⓘ
Instructions
- Using a lemon stripper or channel knife, cut around the apples to make 10 very thin, 6-inch-long strips of peel, allowing them to coil. The strips can be kept in ice water in the refrigerator for up to 2 hours.
- Pour 2/3 cup of the cider into each of 10 Champagne flutes. Add 2 teaspoons of the Creme de Framboise to each flute and garnish with an apple strip.
Nutrition & Diet Analysis (per serving)
12
kcal
1% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).