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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