Homemade Apple-Infused Simple Syrup

• IMPORTANT: Depending on the type of apple peels you use the final color might differ in shades of pink.

  For example in this recipe, I used essentially galas apples with a few golden delicious. The more red the apples are the more dark pink the shade will be. And if you use yellow or green apples the syrup will result in more of a white grape juice color.

APPLE INFUSED SIMPLE SYRUP PREPARATION

• In a large sauce pan, combine the apple peels together with the spring water over medium high heat. Bring it to a boil.

  Reduce the heat to low and let it simmer uncovered for about 1 hour, or until it has reduced to your liking.

  NOTE: The peels might be sour depending on the type of apples used ; we will be adding the sugar later.
  8 oz apple peels, 4 cups spring water
  

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• Once ready, carefully strain the apple peels and discard.
  

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• Add the apple-infused liquid back to the sauce pan (measuring first) and add equal amount of sugar to liquid ratio together with the sea salt.

  NOTE: Here I was left with 7.05 oz | 200 g of liquid so I added equal amount of granulated sugar.

  Place over low heat and bring it back to a gentle simmer. Cook for 10 minutes.
  7.05 oz granulated sugar, 1/16 tsp sea salt
  

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• Allow to come to room temperature, bottle, and store in your refrigerator up to 15 days. NOTE: The syrup will thicken in the refrigerator.

  Enjoy your Homemade Apple-Infused Simple Syrup over pancakes, waffles, French toasts, chai lattes, coffee, in your baked goods and over ice cream.
  

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