Apple Syrup with Rosemary
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 4 hrs 20 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 800 g apples
- 10 sprigs rosemary, fresh
- 400 g suar
- 300 g preservin suar 2: 1
- 6 tablespoon lemon (s) essence
- 200 ml water
Print Recipe
Pin Recipe Instructions
- Wash the apples and roughly cut into cubes, place in a large saucepan and mix with the sugar and lemon essence as well as the rosemary sprigs and leave to stand for at least 1-2 hours.
- So the fruit pulls juice together with the sugar.
- Put the pot on the stove and add the water and slowly simmer, bring to the boil briefly and remove from the stove.
- Do not stir the mixture any more and let it stand until it cools.
- Take a cotton cloth, pour the apple mixture into the cotton cloth over a bowl and turn it off. Nothing should get out and turn until no more juice comes out.
- Fill into bottles and to enhance the rosemary taste, add a small sprig of rosemary if necessary, which should, however, be removed after 1 week.
- The syrup can be mixed 1:10 with water, sparkling wine or something similar.
- Shelf life approx. 6 months (with us it is always empty quickly)!
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