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Green Apple Syrup

Makes about 3/4 cup
Time 25 min
There’s more you can do with Granny Smith apples besides bake them in a pie. Here, the peels and core are used to make a piquant syrup that provides the “bite” for our fun beer-based drink, the Texas Snakebite. Use leftover syrup to make more cocktails, sweeten sparkling water or glaze an apple tart.
Ingredients
  • 1/2 cup sugar
  • Peels and core from 1 large Granny Smith Apple
  • 1 jalapeño pepper, sliced
  • 1 (4-inch) sprig fresh rosemary
Method

Combine sugar, 1/2 cup water, apple peels and core, jalapeño and rosemary in a small saucepan. 

Set over medium heat and bring to a simmer, stirring. 

Continue to simmer, stirring until sugar dissolves, about 3 minutes. 

Remove from the heat and steep for 15 minutes. 

Strain syrup through a fine-mesh strainer; discard solids. Let cool. 

Syrup will keep in an airtight container in the refrigerator for up to 1 month.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/2 cup sugar
  • Peels and core from 1 large Granny Smith Apple
  • 1 jalapeño pepper, sliced
  • 1 (4-inch) sprig fresh rosemary