Apple Liqueur

For the apple liqueur, first prepare the mixture. To do this, grind 300 g of aromatic apples with cores and 200 g of apple peels (of the same variety) in a blender. Add Calvados or apple brandy. Then leave to stand in a sealable container for 14 days.

After the 14 days, pour the mixture over a cheesecloth and let the extract drain off, assist with hand pressure. Pour water over the residue until 500 ml total extract is obtained.

For the sugar solution, boil 1000 g of sugar with 450 ml of water. It is best to heat the water at the beginning and add some citric or tartaric acid (about 1 g) to the hot water. This will later cause the partial conversion of the sucrose into invert sugar.

Add the sugar while stirring continuously. The transformation is quickest at boiling temperature and takes about 15 minutes. During boiling, a gray foam forms on the surface. Skim off this foam with a skimmer. While still hot, strain the finished solution into a measuring cup.

Mix 500 ml of apple extract (batch), 200 ml of apple brandy 40%, 80 ml of apple juice and 220 ml of sugar solution and leave the apple liqueur, bottled, in a dark cellar for about 2-3 weeks.

Related Recipes:

Krem De Cassis, Currant LiqueurThe “Krem de Cassis” is a specialty of Dijon and the surrounding Cote d’Or: Claude Joly is... Apple Caramel JamFor the apple caramel jam, melt sugar in a pan to caramel and deglaze with hot apple juice. Stir until the... Homemade Swedish BombsFor Homemade Swedish Bombs, swell 3 g gelatin in 10 g water. Whisk egg whites until creamy but not stiff. Heat... Best Apple Pie in the WorldFirst prepare the shortcrust pastry. To do this, work the flour into the butter until a fine crumbly mass is... Apple Taffy MuffinsFor the apple toffee muffins, preheat the oven to 180 degrees top/bottom heat. Line a muffin tray for 12... Latte Macchiato MoussePreparation of the coffee milk mousse: Put 400ml of milk and the coffee beans in a pot, bring to a boil and... Lemon LiqueurBring sugar to a boil with water, stirring constantly over very low heat until a kind of syrup is formed. Cut... Apple Mousse with Apple and Barberry CompoteApple mousse: For the applesauce, chop the apples into wedges. Sauté the apple slices with white wine, cloves... Apple Crumble with Vanilla Ice CreamFor the Apple Crumble with vanilla ice cream, first prepare the ice cream. To do this, lightly simmer the... Nut LiqueurFor the nut liqueur use whole nuts without shell. The nuts do not need to be chopped. Put the nuts in a...