Apple Distillation

Preparation info

  • Difficulty

    Easy

Appears in

Origin

By Ben Shewry

Published 2012

  • About

Ingredients

  • 6 Stewart’s Seedling apples
  • small pinch of natural vitamin C powder (non-acidic)*
  • 25 ml (¾ fl oz) grape seed oil

Method

Juice the apples and pass through a sieve lined with muslin (cheesecloth). Add the vitamin C powder, then pour the juice into a 3 litre (105 fl oz) capacity distillation flask, place in a rotary evaporator*, set the water bath temperature to 35°C (95°F) and the cooling temperature to −20°C (−4°F), set the rotation speed to 40 RPM and distil at full vacuum for 1½ hours (depending on the strength of the vacuum) or until a thick syrup forms. Alternatively, although it will not achieve the same result, you could reduce the juice in a small saucepan until a thick syrup forms.

Using a hand-held stick blender, emulsify the grape seed oil and apple syrup. Store in the refrigerator until needed.