Apple liqueur
3 medium apples (about 1 lb. after coring)
1 lb. sugar
Sliced peel of 1 whole lemon (yellow part only)
10 rose petals
2 whole cloves
6 ounces alcohol (95-proof if available)
Wash the apples and dry them well. Core and seed them and cut them into convenient pieces, but do not remove the skin. Place the apple pieces in an air-tight clear glass jar with all the other ingredients. Close the top, set the jar in the sun and do not open it until all the sugar has been dissolved and absorbed. Then, strain the liqueur through cheesecloth into a dark glass bottle and cork. The apples may be eaten separately.
Set the liqueur aside in a cool dark place to mature for 2 months before serving. Makes about 20 ounces.
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