Apple Liqueur from Pegimare
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g apples, with skin, sliced
- 1 quince (s), or juice
- some peppermint leaves
- 0.5 stick ½ cinnamon, broken
- 0.5 teaspoon ½ citric acid
- 100 ml white wine, tart
- 500 ml schnapps, e.g., Doppelkorn, vodka, etc.
- 200 ml rum, white, or calvados
- sugar
Print Recipe
Pin Recipe Instructions
- The apples should definitely be sour, firm and very aromatic, something that is still unripe is also important. My favorite varieties: Cox Orange, Goldparmäne, Jonathan. The addition of a quince is recommended, if not possible or desired, then take 2 more apples. Of course, everything without a core house. If these fruit specifications are adhered to, the liqueur succeeds without reworking.
- All ingredients come in a large glass with a cap. The approach is agitated or stirred more often and has to stand for 6 weeks. To have a comparison, you can also add the rum after filtering.
- Then it is filtered, possibly a little more sugar, but carefully, test one day, check the next. Another addition of wine (or apple juice) is also possible. Then fill it up, and be patient again.
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