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Apple Water
1245. Cut two large apples in slices, and pour a quart of boiling water on them, or on the same roasted; strain two or three hours after, and sweeten lightly.
IMPERIAL. 1246. Scald a jug, and put in it from a quarter to half an ounce of cream of tartar; then add a quart of boiling water, flavour it with a little lemon-peel, or essence of lemon, and sweeten to the palate.
A sickroom drink rather than a beverage for pleasure: sliced or roasted apples infused in boiling water, strained, and barely sweetened. It costs nothing but time and depends entirely on the fruit.
- The quartA British imperial quart is 40 fl oz, about 1.2 US quarts or 1.14 litres. A US quart of water over the same two apples will give a slightly stronger infusion.
- Choose sharp applesThe drink has no acid of its own beyond the fruit, so a tart cooking apple such as Bramley gives far more flavour than a sweet dessert variety. Leave the peel on; much of the aroma is in it.
- The roasted version"Or on the same roasted" means baking the apples first, until collapsed and browning, then pouring the boiling water over. Roasting concentrates the sugars and gives a deeper, almost caramel note.
- Infuse coveredTwo or three hours is right, but cover the jug. Uncovered, the volatile apple aroma leaves with the steam and you are left with faintly sweet water.
- Strain properlyPass it through a fine sieve or muslin rather than a colander. Apple pulp left in suspension makes the drink cloudy and it will turn brown quickly.
- Sweeten lightly, and lastSweeten after straining and after tasting. The point of the drink is refreshment, not syrup; a teaspoon or two of sugar in the full quart is usually enough.
- Keeping and servingYields four to five glasses. It is unpreserved fruit infusion, so refrigerate it and drink within a day.