Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Syrup
To serve
Utensils
For one bottle (approx. 350 ml)
How it's done
Syrup
Place the apple peel and cores in a pan along with the water and sugar, bring to the boil while stirring occasionally. Reduce the heat, simmer for approx. 10 mins. Remove the pan from the heat, add the ginger and lemon zest, leave to cool. Cover and leave to infuse in the fridge for approx. 24 hrs.
To bottle up the syrup
Pour the syrup through a sieve, return to the boil. While still boiling hot, pour the syrup into a clean, warm bottle using a funnel and fill to just below the rim. Seal immediately and leave to cool.
To serve
Shake the syrup well. In a glass, mix 2½ tbsp of the syrup with 200 ml of the sparkling mineral water.
| Note: | Apple peel and cores, which are often left over when baking cakes, can be used to make a delicious syrup. Using red apples gives the syrup an impressive pink colour. |
|---|---|
| Shelf life: | Seal the bottle of syrup tightly and keep in the fridge for approx. 2 weeks. |
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