Our last batch of Applicious was delicious (don’t worry – there’s no charge for the poetry), but Mr Portions, being a tough and manly sort, found it a little too sweet.
So here’s our more butch version of it – man’s Applicious! Method, volumes and maturing times are exactly the same, the only difference is the apples used.
Here’s what you need:
NB. If you don’t wish to use Polish pure spirit, simply replace it with extra vodka.
Core the apples then coarsely chop – there is no need to peel the apples. Place in a kilner jar and add the lemon peel.
Add the vodka and seal the jar.
Place jar in a cool, dry spot away from any direct sun. Leave for 2 weeks but pick the jar up and swirl it every so often.
After the two weeks has passed, add the sugar syrup then return the jar to its cool, shady place for another 2 weeks. Again, swirl the jar now and again.
When it’s ready to filter your liqueur and fruit will have turned a rich ochre – full of mellow mists and fruitfulness. Strain out the fruit using a filter bag.
Filter the liqueur through a fine sieve or mesh mashing the apples to ensure you get all the juice and flavour out of them.
You will have to filter at least twice to ensure that all the apple flesh is removed and you have a clear, pulp free liqueur. We found that lining the sieve with a butter muslin (you could use a coffee filter but this can get clogged) filtered the liquid very effectively. Clarity is your goal!
Bottle your now-potable liqueur!
Time to make, from start to potable: 4 weeks
Yield: approx 3 cups/750ml