- 1.5 kilograms cooking apples (these must be sour old-fashioned apples which can only be used for cooking such as Ballarat or Granny Smith). Look around your neighbourhood for old trees)
- 7 litres water
- 1kg sugar
- 3 big lemons
- 1 thumb sized piece of ginger which you have squashed with a hammer.
- Freeze the apples for three days. Take them out of the freezer and let them defrost. Cut them up in your food processor including skin and core. Put in a large bucket and pour on the cold water.
- Leave for 7 days covered and stir twice a day. Strain through a piece of muslin, old tea towel or net curtain and mix the liquid with the sugar, grated lemon rind, piece of ginger and strained lemon juice. Leave for a further 24 hours.
- Strain and bottle. We use old plastic bottles which have a bit of give in them as this mixture does expand. Leave in a cool, dark place for as long as you can. It’s drinkable after a month or so, but much more alcoholic after a year.
© Wendyl's Green Godess