I’ve been at it again, foraging that is.
Back in early August, my best friend stumbled across a row of trees in our local park growing what looked like ‘little green apples’ on them whilst walking his dog. He sent me a picture asking me what they were and to my delight, I identified them as crab apples.
At the beginning of October we were out together on another dog walk and he took me back to the spot where the crab apple trees were and by then the fruit had turned from green to ripe Autumnal yellows and reds, luckily I had a spare poo bag on me (you have to be resourceful sometimes) and we picked a bag full.
Small and much more tart than normal eating apples, lots of people use them to make crab apple jelly but no, not me, I decided to infuse some vodka which will be ready just in time for Bonfire Night!
20 crab apples
100g of caster sugar
1/2 tsp of ground nutmeg
1 tsp of ground cinnamon
Wash the crab apples and put them in a 2 litre picking jar.
Pour the vodka over the apples.
Add the caster sugar, nutmeg and cinnamon.
Put the lid on the jar.
Leave to infuse for 1 month minimum, the longer you leave the apples infusing, the stronger the flavour will be.
Strain in to a jug and pour in to a bottle. ( I bought an amazing glass skull bottle from Tiger for mine)
Serve with tonic water.