Contributing Monkie Aria Alpert
Published on October 5, 2011
Photographer V Blak
If your following Bite This, you know recently we escaped the frigid cold of the East Coast and spent some weeks soaking up a little California sun. We spent our nights in a cabin right on the Pacific Coastline, enjoying many outdoor picnics, while we stared out at the beautiful ocean. This recipe came to life as I was preparing one of those outdoor late Sunday lunches. I was determined to find as many ways as possible to use the overflow of tangerines and lemons hanging from the trees around our cabin. I think I did good with this one. Well, the Monkie thought so.
For The Recipe
3 cups freshly squeezed Tangerine juice or substitute regular oranges
juice of 1 meyer (or regular) lemon
1 bottle organic hard apple cider, chilled
2 tangerines or oranges, thinly sliced and seeded
1 meyer lemon, thinly sliced and seeded
1/2 cup frozen cranberries
Pour juice and sliced citrus into nice glass pitcher. Slowly mix in cider and top with frozen cranberries. Serve chilled.