Rekorderlig is a
Swedish cider made from pear and apple wine and the purest of spring water. It was first made in 1999 in Vimmerby and it is
still brewed there today.
With eight exciting flavours to choose from, I love the sound of Winter Cider!
I wonder which flavour you would choose.
Apple Cider
Pear
Wild Berries
Mango and Raspberry
Strawberry and Lime
Orange and Ginger
Apple and Blackcurrant
Winter Cider with Apple, Cinnamon and Vanilla
Of course cider can be used in many recipes and works especially well with pork, or how about a Refreshing Pear Cider Sorbet?
Rekorderlig Pear Cider Sorbet Recipe:
Pour a 500ml bottle of Rekorderlig Pear cider into a jug and add a tablespoon or so of caster sugar along with a good squeeze of lemon juice. Stir well to dissolve the sugar.
Now, you can either pour the mixture into an ice-cream maker or freeze by hand.
If you going to freeze by hand, pour the mixture into a freezer box and freeze for about 3 hours or so until ice crystals are forming around the edge. You will now have to beat the crystals into the liquid centre until you have a sort of lemon slush, then freeze again for a couple of hours. Then, once again, beat the mixture and pop back into the freezer.
Beating will stop the sorbet freezing into a solid block, though the texture won’t be as good as a sorbet made in a machine.
Once it is frozen, leave it to soften slightly before serving.
I wonder which flavour you would choose.
Apple Cider
Pear
Wild Berries
Mango and Raspberry
Strawberry and Lime
Orange and Ginger
Apple and Blackcurrant
Winter Cider with Apple, Cinnamon and Vanilla
Of course cider can be used in many recipes and works especially well with pork, or how about a Refreshing Pear Cider Sorbet?
Rekorderlig Pear Cider Sorbet Recipe:
Pour a 500ml bottle of Rekorderlig Pear cider into a jug and add a tablespoon or so of caster sugar along with a good squeeze of lemon juice. Stir well to dissolve the sugar.
Now, you can either pour the mixture into an ice-cream maker or freeze by hand.
If you going to freeze by hand, pour the mixture into a freezer box and freeze for about 3 hours or so until ice crystals are forming around the edge. You will now have to beat the crystals into the liquid centre until you have a sort of lemon slush, then freeze again for a couple of hours. Then, once again, beat the mixture and pop back into the freezer.
Beating will stop the sorbet freezing into a solid block, though the texture won’t be as good as a sorbet made in a machine.
Once it is frozen, leave it to soften slightly before serving.
Rekorderlig believes that everyone has got a Swedish side to them and here, in this short video, Olof will show you how you can find yours!
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