Best apple syrup is a simple recipe that needs only three ingredients to prepare. It is insanely delicious and lip-smacking syrup to indulge in with pancakes, waffles, ice creams, and much more to your palate’s taste.
This apple syrup is an easy recipe with only three ingredients in it. Fresh juicy apples, sugar and lemon juice are all you need for this easy recipe.
I know munching apples as a whole is healthy, but incorporating and experimenting with new recipes is interesting. I have tried apples in cakes, muffins, strudel, jam, etc. This year my take is on preparing this apple syrup. So, when apples are abundant, make use of it and relish with your family.
Ingredients
The measurements are given below in the recipe card. There are two tabs. One is the US cup, and the other is Metric measurements. Do click the tab according to your preference.
- apples
- sugar
- lemon/lime
Variations for best apple syrup
You can swap brown sugar or jaggery for white sugar. The color and the caramel taste in the syrup will differ. And, if you do not have fresh lemon/lime juice, you can use store-bought citric acid crystals or bottled lemon juice.
Why you’ll love this recipe
- Only three ingredients is all needed.
- You can swap simple apple syrup for maple syrup and honey. It is also the best topping for ice-creams, pancake, waffles, etc.
What Apples To Use for this recipe
Ripe sweet juicy apples are the best for this recipe. Do not use apples that are under-ripe and soft starchy. For this recipe, I used three varieties of apples Ginger gold, Paula Red, and Gala (sweet & crisp).
You can use any juicy apple varieties which are available at your place. The sweetest apples will make the sweetest syrup.
More condiments recipe you may like to try
Easy Chocolate Ganache with fresh cream
Easy Raspberry Jam Without Pectin
Let’s see step-by-step preparation the best apple syrup
Wash the apple and cut it into pieces.
Extract apple juice with a fruit juicer. I used 2 1/2 kg of apples and extracted nearly 10 cups of apple juice. For this recipe, I use only 5 cups of apple syrup.
If you make juice in a juicer, you know frothy foam forms on the top. Wait for five minutes for the foam to settle. Then scoop the foam with a serving ladel as shown in the picture.
Again wait for a few more minutes to get a clear juice. So strain it with a double-meshed strainer or cheesecloth to get crystal-clear apple juice.
The apple juice is now clear and ready to make syrup.
In a non-stick pan, pour the apple juice and sugar and stir well until the sugar is completely dissolved on low medium heat.
Stir it occasionally with a spatula. Patience is so important as it takes an hour to reduce considerably.
The syrup is considerably thick. Add in lemon/lime juice.
The syrup is considerably thick. It is time to check the consistency.
Pop a plate in the freezer for 5 minutes. Add a little apple syrup onto the cold plate and leave it for a few seconds. Then run a finger through the syrup and see if it forms a line and doesn’t smudge. Then the syrup is ready.
Let the apple syrup cool completely.
Transfer the apple syrup to a sterilized jar. Enjoy with pancakes, waffles, south-Indian breakfast idli, dosa, etc. And also you can use as a topping for desserts.
What to serve with
I would say this is an alternative to maple syrup and honey. It is so delicious to serve as per your palate’s taste. I serve with
- pancakes
- bread toast
- crepes
- ice-cream
- cereals
- and many more…..
How do I store Apple Syrup.
Store the apple syrup in an airtight container. The shelf life of apple syrup will be good at room temperature for two months. You can also refrigerate the apple syrup. It’ll stay good for more than six months.
Recipe Card👇
Best Apple Syrup/ Easy Apple Syrup Recipe
Equipment
- fruit juicer
- heavy bottomed vessel
- Spatula
- strainer
Ingredients
- 4 cups apple juice ( I used three varieties of apple. Ginger gold, Paula red, Gala )
- 5 cups sugar
- 3 tsp lemon juice
Instructions
- Wash the apple and cut it into pieces.
- Extract apple juice with a fruit juicer. I used 2 1/2 kg of apples and extracted nearly 10 cups of apple juice. For this recipe, I use only 5 cups of apple syrup.
- If you make juice in a juicer, you know frothy foam forms on the top. Wait for five minutes for the foam to settle. Then scoop the foam with a serving ladel as shown in the picture.
- Again wait for a few more minutes to get a clear juice. So strain it with a double-meshed strainer or cheesecloth to get crystal-clear apple juice.
- The apple juice is now clear and ready to make syrup.
- In a non-stick pan, pour the apple juice and sugar and stir well until the sugar is completely dissolved on low medium heat.
- Stir it occasionally with a spatula. Patience is so important as it takes an hour to reduce considerably.
- The syrup is considerably thick. Add in lemon/lime juice.
- The syrup is considerably thick. It is time to check the consistency.
- Pop a plate in the freezer for 5 minutes. Add a little apple syrup onto the cold plate and leave it for a few seconds. Then run a finger through the syrup and see if it forms a line and doesn't smudge. Then the syrup is ready.
- Let the apple syrup cool completely.
- Transfer the apple syrup to a sterilized jar. Enjoy the apple syrup with pancakes, waffles, south-Indian breakfast idli, dosa, etc. And also you can use as a topping for desserts.
Notes
Nutrition
Awesome
Thank you so much! Do try and let me know your feedback.