Usuba
Cruchon with Apples and Calvados
A festive drink with apple slices soaked in calvados and sugar. The base consists of apple juice and champagne, which are mixed immediately before serving. Served chilled in large glasses with a straw.
- Total
- 30 min
- Standard serving
- 357.5 g
Ingredients
Total 6
Instructions
- 1
Step 1
Peel the red apples and remove the cores and stems, then slice them into thin wedges. Place on the bottom of a punch bowl, sprinkle with sugar, and pour calvados over them. Cover with plastic wrap and refrigerate for 4–6 hours.
- 2
Step 2
Add freshly squeezed lemon juice and apple juice to the punch bowl. Stir and make sure the sugar is completely dissolved. If the drink turns out too sour, add sugar to taste.
- 3
Step 3
Pour the champagne into the punch bowl immediately before serving.
- 4
Step 4
Pour the drink in the presence of guests into large glass cups or goblets with saucers. Serve with a straw.
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