Berry Fusion Cyser
Experience the magic of Berry Fusion Cyser, where juicy watermelon meets tart black currant in a luscious blend. This intriguing refreshment will tantalize your taste buds with its vibrant berry flavor while maintaining the traditional essence of cyser. Perfect for warm summer days or a cozy evening, this drink brings a fruity twist to the world of fermented beverages.
ingredients
- 1 gallon apple cider (not from concentrate)
- 2 cups fresh black currants, washed and stems removed
- 4 cups watermelon, cubed and seedless
- 1 cup honey (wildflower or clover for best results)
- 1 tsp cinnamon (optional, for warmth)
- 1 packet champagne yeast (or similar)
- 1 Campden tablet (for sterilization, optional)
- Water (as needed for dilution)
steps
- 1.
In a large pot, combine watermelon and black currants. Use a potato masher to mash them thoroughly and release their juices.
- 2.
In a separate pot, heat apple cider over low heat. Stir in honey until fully dissolved (do not boil).
- 3.
Mix the mashed berry concoction with the honeyed cider. If using, crush and add the Campden tablet, let it sit for 24 hours to prevent unwanted bacteria.
- 4.
After 24 hours, sprinkle the champagne yeast over the mixture and stir gently.
- 5.
Pour the mixture into a sanitized fermentation vessel, leaving some headspace, and fit an airlock.
- 6.
Allow to ferment in a cool, dark place for 4 to 6 weeks, checking for bubbling in the airlock.
- 7.
Once fermentation is complete, taste for sweetness and adjust if necessary by adding more honey.
- 8.
Carefully siphon the cyser into bottles, leaving sediment behind, and let age for at least an additional month before enjoying.
- 9.
Serve chilled or at room temperature, and toast to your creation!
