Quince Syrup from Shells and Cores
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg quince (s) - leftovers, only shells and cores
- 750 ml white wine, dry
- 2 liters apple juice
- 1.2 kg sugar
- 1 teaspoon salt
Print Recipe
Pin Recipe Instructions
- Put all ingredients in a large saucepan and bring to the boil.
- Min. Let simmer on a low heat for 30 minutes, better an hour. Finally, increase the heat so that the syrup is really boiling hot.
- Strain and immediately fill into bottles with twist-off caps. Let cool down standing on the lid.
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