Apple syrup with rosemary

Ingredients for 1 servings:

• 800 g apples
• 10 sprigs rosemary, fresh
• 400 g sugar
• 300 g gelling sugar 2 : 1
• 6 tbsp lemon essence
• 200 ml water

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

(for 500 ml)

Wash the apples and roughly dice them. Place them in a large saucepan with the sugar, lemon essence, and rosemary sprigs. Let stand for at least 1-2 hours. This will allow the fruit and sugar to draw juice. Place the pan on the stove, add the water, and bring to a gentle simmer. Bring to a boil once, then remove from the heat. Stop stirring and let stand until cool. Take a cotton cloth, pour the apple mixture into the cotton cloth over a bowl, and twist to seal. Make sure no juice escapes. Keep twisting until no more juice comes out. Bottle and, to enhance the rosemary flavor, add a small rosemary sprig if desired, although this should be removed after 1 week. The syrup can be mixed 1:10 with water, sparkling wine, or similar. Shelf life is approximately 6 months (we always run out quickly)!