Ingredients

  • 5 pink lady apples

Method

Juice the apples and pass through a sieve lined with muslin (cheesecloth). Pour the juice into a 3 litre (105 fl oz) capacity distillation flask, place in a rotary evaporator* and set the water bath temperature to 35°C (95°F) and the cooling temperature to −20°C (−4°F), set the rotation speed to 50 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. Store in the refrigerator until needed, but bring to room temperature before using.

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