Cider Corps Mango Foxtrot Recipe
Fruity and floral cider with mango and rosehips.
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Ingredients
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Cider Base
Flavorings
Optional Garnish
Method
Preparation of Cider Base
- 1
Warm the Cider Base
In a large pot, combine the apple cider and water over medium heat until it's warm but not boiling.
- 2
Add Honey
Stir in the honey until fully dissolved.
- 3
Cool the Mixture
Remove from heat and allow to cool to room temperature.
- 4
Activate Yeast
Once cooled, sprinkle the yeast over the surface and let it sit for about 5 minutes to activate.
- 5
Mix in Yeast
Stir the mixture gently to combine the yeast.
Flavoring the Cider
- 6
Add Flavorings
Add the diced mango, dried rosehips, lemon juice, and the cinnamon stick to the cider base.
- 7
Mix Well
Stir the mixture well to ensure that all ingredients are combined.
Fermentation
- 8
Ferment
Cover the pot with a clean cloth and secure it with a rubber band or string. Leave the mixture to ferment in a cool, dark place for 5-7 days.
- 9
Daily Check
Check the mixture daily; you should see bubbles forming as fermentation occurs.
Bottling and Serving
- 10
Strain Cider
After fermentation, strain the cider through a fine mesh sieve to remove solids.
- 11
Bottle Cider
Pour the cider into clean bottles, leaving about an inch of headspace at the top.
- 12
Refrigerate
Seal the bottles with caps and refrigerate them for at least 24 hours before serving.
- 13
Serve
Serve chilled, optionally garnished with mint leaves and fresh mango slices.
