What do you do with all those windfall apples? We only recently discovered how easy it was to make apple juice if you have some form of mechanical juicer. Surprisingly, the apples from our old Bramley tree, normally too sour to eat, make the most delicious juice with just the right balance of sweetness, acid and tannin – like a fine wine. All we do is wash them in plain water, cut off the damaged bits and chop them small enough to go into our juicer. With our machine you get a lot of froth at the top of the juice which seems to hold most of the original tartness. Let it sit for a while, then scrape most of it off, and carefully decant the juice into a fresh bottle, taking care to fill it right to the top. Try putting a small wedge of lime through the machine for every litre or so of juice for an extra lift to the flavour.
From Joe Foster