Berry Ginger Cider

Great to sip at home, or take on a picnic! Adapted from Better Homes & Gardens magazine.

• Ready In: 15 mins
• Serves: 8

Ingredients

• 1 (12 ounce) package  red frozen unsweetened raspberries, thawed (or blackberries, or strawberries)
• 3  tablespoons light corn syrup
• 1⁄2-1  teaspoon ground ginger
• 8  cups apple cider (1/2 gallon)
•  ice cube
•  fresh raspberry (optional)

Directions

1. Place berries, corn syrup, and ginger in a blender or food processor. Cover and process until pureed. You may press the berries through a sieve if you wish,to remove seeds. I skip this step because I don't mind the seeds. Transfer to a half pint jar with a lid. Cover and refrigerate up to 2 weeks.
2. To serve, combine the berry-ginger mixture with the apple cider in a large pitcher or jug. For an individual serving, add 2 tbsp berry mixture to 1 cup (8 oz.) cider. Serve over ice. Top with fresh berries if desired.
3. Makes 8 servings.