Homemade apple juice and purée

Portions:

Approx. 1 liter

Ingredients

Homemade apple juice

- 1.5 kilos of your choice of Québec apples (about 8 apples)
- 20 ml fresh lemon juice
- Pinch of salt

Homemade apple purée - Rose bonbon

- 500 g Cortland apple peels
- 1.5 kilos of Cortland apple flesh (about 8 apples)
- 30 ml (2 tablespoons) homemade apple juice
- 15 ml (1 tablespoon) fresh lemon juice

Preparation

Homemade apple juice

1. Place selected apples in juice extractor.
2. Add lemon juice and salt.
3. Carefully filter through a coffee filter or cheesecloth.
4. Use within the next 2 days.

Homemade apple purée - Rose bonbon

1. Place all ingredients in a saucepan.
2. Over a low heat, allow to stew gently.
3. Strain mixture through a sieve or chinois to remove peelings.
4. Use the mix and adjust the consistency with homemade apple juice.

Tips and tricks

Store in an airtight container in the refrigerator or preferably in the freezer.

This recipe is part of the dish "Exploration autour de la pomme" by Jessy Farrar (École hôtelière de Laval), grand winner of our 2015 Future Chef Competition (HRI). Other elements of this dish can be found on our website.

Portions:

Preparation:

15 min

Cooking:

6 min