Muscadine Apple Pie
Our original delicious recipe featured in Georgia Connector Magazine's Fall 2017 issue! A must try!
3 Granny Smith apples, chopped
2 T lemon juice
1/2 tsp ground ginger
1 jar Paulk’s Pride Muscadine Sauce
2-3 T all purpose flour
2 pie crusts
Cook apples on medium-low with lemon juice and ginger till softened slightly, 2-3 minutes. Remove from heat. Add Muscadine Sauce and stir in flour. Pour the mixture into first pie crust, then make a lattice top with second pie crust. (Or, top with second crust, then cut slits for steam to escape.) Bake at 375 for 30-35 minutes.
Purple Power Up Smoothie
This smoothie recipe from Melanie at gatherforbread.com just begs for a scoop of Paulk's Pride Purple Power - it's even named the "Purple Power Up Smoothie!" We also replaced the milk with Paulk's Pride Muscadine Juice to limit the amount of dairy.
¼ cup yogurt (plain or vanilla)
¼ cup Paulk's Pride Muscadine Juice
½ small banana, frozen
½ cup mixed purple fruits (grapes, blueberries, blackberries)
¼ cup red cabbage
1 scoop Paulk's Pride Purple Power
Add ice, blend and enjoy!
Sparkling Muscadine Punch and Muscadine Mimosas
Sparkling Muscadine Punch
Festive and fun Sparkling Muscadine Punch makes a great non-alcoholic alternative to traditional champagne for holiday toasts! Simply mix 1 (750 ml) bottle of Paulk's Pride Muscadine Juice with 1 liter of ginger ale.
We've always said our Muscadine Juice makes a great mixer! Make a Muscadine Mimosa by combining equal parts Muscadine Juice and champagne. Perfect for a holiday brunch!
We love this cocktail idea from Erika at Southern Souffle! Try making this recipe using our White Muscadine Juice as a shortcut!
2 cups of muscadines *OR 1/2 cup White Muscadine Juice
6 mint leaves
2 teaspoons sugar
1 lime, halved
2 oz rum
Pour the 2 cups of muscadines in a food processor and pulsing for about 4-5 3-second pulses. Strain the grapes through a fine mesh strainer, pressing the pulp to release the juices. Divide mint leaves, lime halves and sugar between two glasses. Use a muddler to crush the mint, lime and sugar together. Fill each glass with ice. Divide the rum and muscadine juice amoung the 2 glasses and stir to combine.
Garnish with extra mint leaves and muscadines that have been cut in half or whole ones.