ETYM French cidre, Old Fren. sidre, from Latin sicera a kind of strong drink, Greek; of Oriental origin; cf. Hebrew shâkar to be intoxicated, shękâr strong drink.
A beverage made from juice pressed from apples.
Juice pressed from apples as a beverage or for making vinegar. In the US, hard cider refers to fermented apple juice drunk as an alcoholic beverage. Alcoholic cider is produced in large quantities in the Americas, France, and England.
In the UK, a fermented drink made from the juice of the apple; in the US, the term cider usually refers to unfermented (nonalcoholic) apple juice. Cider has been made for more than 2,000 years, and for many centuries has been a popular drink in France and England, which are now its main centers of production.
The French output is by far the greater, mainly from Normandy and Brittany. In Britain in a good year about 135 million liters/30 million gallons are produced, mainly in W England from Hereford to Devon, and in Kent and Norfolk.