Crabapple Liqueur
If you’re a fan of sloe gin and fruit liqueurs, make this. So intense is the appliness of crabapples, you’ll end up with a deliciously golden liqueur with a divine, rich taste. Perfect for a cold winter's eve by the fire.
Servings 10 dl
Ingredients
- 30-40 large crabapples washed and halved
- 1000 ml gin or vodka
- 200 g caster sugar
Instructions
- Fill a large preserving jar ¾ with crabapples. Pour sugar over and add gin or vodka. Add any remaining crabapples to the top and seal. Steep for one to two months. Turning the jar daily for the first week and now and then afterwards.
- Strain liqueur through two or three layers of muslin and decant into a bottle. Leave for another month or so (or as long as you can bear).
Notes
You might need many more crabapples if they're tiny.