Green Apple Syrup

Preparation info

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By Peter Gilmore

Published 2014

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  • 3 kg (6 lb 12 oz) granny smith apples
  • 1 small eschallot
  • sea salt
  • 100 ml ( fl oz) extra virgin olive oil


Peel the apples and coarsely grate them into a bowl. Tip the grated apple into a sieve lined with muslin (cheesecloth) and squeeze out all the juice into a clean bowl. This should yield 1 litre (35 fl oz) of juice. If you have access to a rotary evaporator put the juice in the machine’s flask and reduce to 150 ml (5 fl oz). Alternatively, reduce the apple juice in a stainless steel saucepan on a rapid simmer. Cool completely.

Finely dice the eschallot and place in a bowl with a pinch of salt, the cooled apple reduction and the olive oil and whisk until well combined. Set aside until required.