Directions

1. Prepare the syrup by melting the water and sugar over a low heat in a saucepan. Afterwards, let it cool down.
2. Prepare the apple cores with all their seeds and peel, the pulp should be as little as possible.
3. Combine the apple cores, the completely cooled syrup and the alcohol in an airtight jar.
4. Leave to rest for 30 days in a dry place away from light, shaking the jar twice a week.
5. Filter the liqueur with a cloth or gauze, bottle it and let it rest in a cool, dark place for at least a month before serving.