Apple and Sake Jelly

• 2 green apples
• ⅛ teaspoon ascorbic acid, plus extra pinch
• 0.75 g (

Cut the apples into small pieces, including the skin, and discard the core. Put the apple and ascorbic acid into a blender and mix until completely puréed, then strain the pulp through a fine sieve lined with an oil filter, squeezing out as much juice as possible. Measure out 75 ml (