I used to make this when my kids were young and I was pleased to find that I still had the recipe. It’s a very refreshing drink for a warm summers day but, after downing a couple of pints in rapid succession one particularly hot afternoon, I realised that if it’s left long enough, it is actually quite potent.
Now I know why it was so popular with the youngsters all those years ago!
It doesn’t seem to matter what variety of apples are used, cookers or eaters both work well, and thanks to some friends heavily laden pear trees, I now have quite a few bottles of pear ale as well.
Makes around 4 litres
4 ½ litres cold water
900 g apples
680 g Sugar
1 teaspoon dried ginger
½ teaspoon cloves
pinch Cinnamon powder
Wash and core the apples. Grate the fruit coarsely.
Put the pulp, cores and water in a large pan. Cover and leave for a week, stirring daily.
Strain and add the sugar, cinnamon, ginger and cloves to the water. Stir well to dissolve the sugar. Leave overnight then strain again.
Pour into bottles, cork lightly and leave for 1 week before drinking