Apple cider vinegar can be made into a delicious and versatile beverage that offers numerous health benefits when enjoyed as part of a balanced diet. Rich in antioxidants, immune-boosting vitamins, and digestive-friendly properties, it can support overall well-being.
Whether you prefer it made into a warm or cold drink, in smoothies or baked goods, apple cider vinegar is a fantastic addition to any wellness routine.
This recipe is from is Wendyl Nissen, it has been on our blog for many years, so in case you missed it here it is again.
Even if you don’t grow your own apples, it is well worth buying some as they come into season. Sour apples such as Granny Smith or Ballarat are the best for making apple cider.
Wendyl Nissens Apple Cider Vinegar Recipe
5 kilograms cooking apples (these must be sour old-fashioned apples such as Ballarat or Granny Smith)
7 litres water
1kg sugar
3 big lemons
1 thumb sized piece of ginger which you have squashed with a hammer.
Instructions
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.
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