Apple rings in calvados

  • 1 small, untreated orange and lemon
  • 1 l clear apple juice
  • 3 Cinnamon sticks
  • 9 Cloves
  • 4 Anise stars
  • 2-3 stem (s) lemon balm
  • 150 ml Calvados
  • 1 1/2 packs (125 g each) dried apple rings
  • Preserving foil
  • rubber rings
20 minutes
easy
1.
Wash citrus fruits with hot water, pat dry and peel 3 thin strips from each fruit with a peeler. Bring the apple juice with cinnamon sticks, cloves, anise stars, orange and lemon peel to the boil. Wash lemon balm, pat dry and pluck the leaves off. Put 50 ml Calvados in each glass. Divide the apple rings with lemon balm in the glasses and pour the hot apple juice on them. Seal jars with preserving foil and rubber rings. Let cool down. Then in the refrigerator. Approx. Let it go through for 1 week
1 portion approx:
  • 430 kcal
  • 1800 kJ
  • 1 g protein
  • 2 g fat
  • 63 g carbohydrates

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