Apple Syrup (Appelstroop) recipe
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Tart and fruity apple syrup is great on hot, buttered toast. It can also be put together with a cheese plate, drizzled over pancakes or used to top stews.
Dutch emigrants recharge this stuff when they’re abroad, but it’s very easy to make at home. Of course, mine are not exactly branded brands. The consistency is thinner – more syrupy and softened – but frankly it makes me wonder why anyone would want to copy something made at home in a factory … This is a good homemade version with no additives and all the honest apple flavours you could want.
What you’ll need
6 1/2 cups apple juice 1 tbsp lemon juice 2-tar anise 1/4 tsp. ground cinnamon 1/2 cup sugar
How to make it
Add the apple juice, lemon juice, star anise and cinnamon to a saucepan. Bring to a boil over medium heat and reduce to 1/4 of the original volume, stirring occasionally. This may take an hour or two. Remove the star anise pods. Now add the sugar and simmer until the sugar has dissolved. The apple seed syrup is ready when it is covered with the back of a spoon, but still dries like honey. Pour the apple syrup into a clean drinking glass. Apple syrup keeps for quite a long time.
TIPS:
If the apple syrup is cooked for too long, it can harden in the jar. If this happens, just pop it in the microwave for a minute before using, and it will start flashing again. Therefore, it’s probably best to keep it in a container that can go in the microwave if necessary.
Heat your saucepan with hot tap water and the light syrup residue will just dissolve. No need to clean!
Nutrition Facts (per serving) Calories 49 Total Fat 0 g Saturated Fat 0 g Saturated Fat 0 g Cholesterol 0 mg Sodium 5 mg Carbohydrate 12 g Fiber 0 g Protein 0 g (Nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
