Apple peel syrup

Name: Apple peel syrup
Prep time: 20 min
Total time: 1460 min
Yield: 3
Ingredients: 150 g sugar; 4 red-skinned apples; 1 cm ginger; 1 organic lemons; 2 dl sparkling mineral water

Drinks

Total: 24 hr 20 min. | Active: 20 min.

vegan, lactose-free, gluten-free

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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.

Recipe by:
Esther – Leaf to Root

Ingredients

for 3 dl

Syrup
4	red-skinned apples (see note)
3 dl	water
150 g	sugar
1 cm	ginger, in slices
1	organic lemon, use grated zest only

To serve
2 dl	sparkling mineral water

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.

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