Virgin Cider Mojito
Top Rated Recipe
Key Details:
prep time: 20 minutes
Cook time: 0 minutes
Difficulty Level: Easy
Course: Beverage
Cuisine: Punjabi
Key Ingredients:
Clear apple juice
About Virgin Cider Mojito
Table of Contents
Non-alcoholic mojito
made with apple juice
- Clear apple juice 200 mls
- Apple 8 slices
- Lemons 4
- Fresh mint leaves 32 to 40
Step 1. For each portion, cut 1 lemon into the small pieces and put them in a glass. Add 8-10 mint leaves, 1 tbsp lemon juice, 2 tsps brown sugar and muddle with a muddler.
Step 2. Put 1 cup crushed ice, 2 apple slices and 1 lemon slice in a tall glass, pour 50 ml aerated lemon drink and mix.
Read MoreIngredients
- Clear apple juice 200 mls
- Apple 8 slices
- Lemons 4
- Fresh mint leaves 32 to 40
- Lemon juice 4 tbsps
- Light brown sugar 8 tsps
- Crushed ice 4 cups
- Lemon 4 slices
- Aerated lemon drink 200 mls
How to Make Virgin Cider Mojito (Stepwise Photos)
Method
- For each portion, cut 1 lemon into the small pieces and put them in a glass. Add 8-10 mint leaves, 1 tbsp lemon juice, 2 tsps brown sugar and muddle with a muddler.
- Put 1 cup crushed ice, 2 apple slices and 1 lemon slice in a tall glass, pour 50 ml aerated lemon drink and mix.
- Top with 50 ml clear apple juice and serve garnished with a lemon slice.
- Make 3 more portions in the same way and serve.
Additional Tips and Tricks
About chef
Chef Rakesh Sethi
Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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