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By Ben Shewry

Published 2012

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  • 6 x 375 ml (13 fl oz/ cup) bottles of cider
  • 20 ml (¾ fl oz) apple cider vinegar
  • agar agar powder (seaweed extract)*


This recipe makes considerably more than you need but this is the smallest volume you can successfully blend smooth in an upright blender. In a medium saucepan, pour in 5 bottles of the cider and simmer until reduced to a heavy syrup, about 25–50 ml (¾–1¾ fl oz). Remove from the heat, add the vinegar and the remaining bottle of cider and mix well.

Weigh the cider mixture. You need to add 1 g (1/32 oz) of agar agar powder per 100 g ( oz) of cider mixture, so for 500 g (1 lb 2 oz) you would need 5 g ( oz) of agar agar. The weight will vary slightly each time you make it. Divide the cider mixture in half. Bring one half to the boil, then whisk in the agar agar and simmer for 2 minutes or until the agar agar is completely dissolved. Remove from the heat and whisk in the other half of the cider. Pour into a tray and refrigerate.

Once the cider has set firm and is completely cold, roughly break up and blend in an upright blender until smooth. To remove the air that gets trapped during the blending process, pour the gel into a vacuum pouch and vacuum-pack on 100 per cent in a chamber vacuum sealer*. Open the bag and repeat this step until the mixture is clear with all the air removed. Store in the refrigerator until needed, but bring to room temperature before using.