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Apfelwein gespritzt (Hessian cider spritzer)
A German classic from Hesse: in Frankfurt's taverns the Apfelwein comes from the Bembel jug into the ribbed Gerippte glass and is served either sauer gespritzt with mineral water or süß gespritzt with lemonade. The dry, golden Ebbelwoi turns milder and even more sparkling, and in the cut glass the light breaks in the diamond pattern. It is mixed in a ratio of two parts cider to one part mixer.
Kochzeit
5 min
Portionen
4
Zutaten
3
Nährwerte
pro Portion160 kcal
Kalorien
0 g
Eiweiß
0 g
Fett
18 g
Kohlenhydrate
Zutaten
Für 4 Portionen
Zubereitung
- 1
Chill the cider, mineral water and lemonade in good time and rinse the glasses out with cold water.
- 2
For the sour spritzer, pour two parts cider into the glass and top it up with one part mineral water, so about 200 ml cider to 100 ml water.
- 3
For the sweet spritzer, mix two parts cider with one part lemonade and stir just once, briefly.
- 4
Anyone who likes the cider neat gets it poured without a mixer; every glass is mixed to order.
- 5
Serve the glasses at once, while the cider is still ice-cold and shows fine bubbles.
