Walter the Saint's speedy cider.

Ingredients

• 3 lb frozen cooking apples
• 6 Quarts of water ( about 12 pints)
• 2 lb granulated sugar
• r 3 juicy lemons
• 1 oz bruised ginger (optional)

Method

Freeze the apples for three days in closed plastic bags in the freezer.

Wipe the defrosted apples, cut into pieces and put through the mincer together with the peel and core.

Place in a fermenting bin and pour on the fresh cold water.

Leave for 7 days, stirring well night and morning.

Strain the liquor carefully through muslin. Mix it with the sugar, grated lemon rind and strained lemon juice. Leave for 24 hours.

Strain and bottle in screw topped bottles.

Bruised ginger may be added if wished with the lemon - but beware adding too much or it will taste like Ginger Beer.

This cider will be fit to drink in a week, but it improves if kept a few months.

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