8 Servings
1 Hour, 30 Minutes
Allergens
A hot drink is always welcome at the end of a late night meal! We repurposed Yossi and Malky Levine’s cider recipe from last winter and adjusted it to be kosher l’Pesach, even for those with the strictest standards. We suggest serving it with baked apple slices and almond brittle for some added crunch!
Yes, homemade apple cider is worth every ounce of effort! The best part is that if you happen to have any leftovers (you probably won’t!), you can always freeze it to make a delicious slushy drink. Yum!
Place apples, orange, lemon, cinnamon sticks, and cloves in a Wrap ‘n Boil bag. If you don’t have one, add ingredients directly to the pot, and strain when done.
Combine eight cups water, sugar, and Wrap ‘n Boil bag in a large pot. Bring to a boil, then reduce heat to low and simmer for one hour.
Remove the bag and squeeze as much liquid as you can back into the pot. Serve warm.
Preheat oven to 350 degrees Fahrenheit.
Whisk egg whites until frothy. Mix in almonds, sugar, coconut and chocolate chips.
Spread evenly on a parchment-lined nine x 13 inch pan. Bake for about 15 minutes, or until nuts are a golden color. Let cool completely.
Break into pieces and store in an airtight container or zip lock bag.
Photos by Shoshi Sirkis
Styled by Eliyau Bachar
Heaven!