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–
Weigh the cider mixture. You need to add
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.
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