Cooking the apples down in spiced water first, then mashing and straining before sweetening, gives you a syrup that's intensely apple-forward — bright and alive rather than stewed and flat.
INGREDIENTS
• 1kg whole apples, roughly chopped (core and skin on)
• 500 g raw or white sugar
• 500 mls water
• 2 cinnamon sticks
• 4 whole cloves
• 1 star anise
• 6 green cardamom pods, lightly crushed
• 1 vanilla bean, split, or 1 tsp vanilla paste
• 1 lemon, juice only
STEPS
1. Toast the spices: Dry-toast 2 cinnamon sticks, 4 whole cloves, 1 star anise, and 6 green cardamom pods, lightly crushed in a heavy-based saucepan over medium heat for 2–3 minutes until fragrant.
2. Cook the apples in water: Add apples to pan with, vanilla and 500mls water to the pan. Bring to a boil, then reduce to a steady simmer. Cook uncovered for 25 minutes, pressing the apples down as they soften and collapse. The liquid should be deeply coloured and smell like the inside of a good apple pie.
3. Mash and strain: Remove the whole spices and vanilla bean. Using a potato masher or the back of a spoon, push and mash the apples firmly to extract as much liquid and flavour as possible. Strain through a fine sieve or muslin, pressing hard on the solids. Reserve the solids for Apple Scrap Vinegar if you like.
4. Add the sugar: Return the strained apple liquid to the pan. Add sugar and stir over low heat until completely dissolved. Taste — adjust sweetness if needed. The syrup should be sweet but the apple and spice should still sing through.
5. Finish: Remove from heat. Stir in 1 lemon, juice only. The lemon goes in last to keep it fresh and bright.
6. Bottle: Pour into sterilised bottles. Cool completely before sealing. Refrigerate for up to 6 weeks.
NOTES
Use 20–30ml per litre for water second ferment or milk kefir flavour. The apple skins and cores are essential here — they contribute pectin, colour, and a depth you won't get from peeled fruit. Taste the apple liquid before adding sugar and you'll see how much flavour is already there. The lemon goes in last, off the heat, to keep it sharp and bright rather than cooked-flat. The leftover apple solids are perfect for Apple Scrap Vinegar — zero waste. ALSO I love using green apples for this - flavour is superb.
