Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 8lb apples
  • 2 gallons Boiling water
  • 1oz root ginger
  • Juice of three large lemons
  • 8lb sugar
  • Scant ΒΌ pint Boiling water


    Do not use any metal when making this drink. Do not peel the apples, but cut them up roughly. Cover with two gallons boiling water and leave for two weeks, pressing and crushing the apples well from time to time. Strain the liquid. Add the bruised root ginger, lemon juice and sugar, and stir to dissolve the sugar. Add a scant quarter of a pint boiling water, and then leave to stand for fourteen days, removing the scum as it rises. Strain into screw-topped bottles and screw on the tops lightly for two days. Tighten the stoppers and keep in a cool, dark, dry place for two months.