Simple Cider

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 3lb cooking apples
  • 12 pints water
  • 2lb granulated sugar
  • 3 lemons


    Clean the apples, cut them up and mince them with the cores and skins. Place in an (for preference) earthenware bowl and add cold unboiled water. Leave for one week, stirring night and morning. Strain the liquid. Stir in the sugar and add the grated rind and juice of the lemons. Set aside for twenty-four hours, then strain and bottle tightly in screw-topped bottles. This still cider can be drunk within a few days of making, but tastes even finer if left for a few months.