Best Apple Water Recipes

APPLE-CINNAMON WATER

Steps:

• Place 2 thinly sliced apples and 4 cinnamon sticks in a pitcher. For still infused water, add 2 quarts of water. For sparkling water, add 1 quart of seltzer during prep and a second quart just before serving. Refrigerate 2 to 4 hours to allow the ingredients to infuse. Stir well and strain, discarding the solids. For serving, add fresh apples and cinnamon sticks for garnish and plenty of ice. The infused water will keep refrigerated for up to 2 days.

APPLE WATER

Steps:

• Combine water, Granny Smith apple, ginger, and lemongrass in a 32-fluid ounce Mason jar or pitcher. Stir gently, cover, and refrigerate until flavors combine, at least 1 hour.

ORANGE AND GREEN APPLE SPA WATER

Steps:

• Slice the orange and the apple.
• Spread lemon juice on the apple slices.
• Put the apple slices, orange slices and juice from 1/2 a lemon in a pitcher.
• Fill with water.
• Refrigerate for 24 hours before serving.

APPLE AND GINGER INFUSED WATER

Steps:

• Combine all ingredients in a large glass carafe or pitcher. Cover and refrigerate 12-24 hours. Strain before serving.

APPLE ROSE WATER TARTLET

Steps:

• 1. Slice apples and mix with sugar, cinnamon, orange juice and rosewater.
• 2. Melt butter in a large skillet. Add apples, wine and cornstarch. Saute until apples begin to sizzle, then about five minutes more. They will be just tender, but still fairly firm. Let cool.
• 3. Line tart pans with crust. Pour filling into crust.
• 4. Bake in an oven at 400 degrees until crust edges are golden brown.

APPLE-CINNAMON WATER RECIPE - (4.3/5)

Steps:

• Drop apple slices in the bottom of the pitcher and then the cinnamon sticks, cover with ice about 1/2 way up then add water.

APPLE PIE WITH ROSE WATER

Steps:

• Preheat oven to 350 degrees F
• Slice apples into mixing bowl and add sugar, cream, and rose water, and mix thoroughly, so that rose water will be distributed evenly. Line a 9-inch pie dish with favorite pastry. Fill with apple mixture and cover with top crust in which a few small vents have been slashed for steam to escape. Flute the edges well to keep juice from escaping. Bake in a moderate oven for 50 minutes.
• In a bowl, rub the flour and lard together. Add enough water to make a dough (not too stiff).
• On work surface, roll the dough out and spread with some of the butter. Fold over evenly and butter. Make a second fold. Roll out again, being careful not to squeeze the butter out. The layers of dough and butter repeated provide the flakiness of the crust.
• Use a pinch of ginger in piecrust to eliminate the taste of lard in case it is not fresh.

APPLE CINNAMON WATER

Steps:

• Drop apple slices in the bottom of a pitcher and then add the cinnamon stick. Cover with ice half way up and then add water.
• This makes a large pitcher of water. Refill 3-4 tomes before replacing apple and cinnamon.

APPLE CINNAMON WATER

Steps:

• Slice the apples into thin wedges and discard the core and seeds.
• Place the apple slices in a large pitcher.
• Add the cinnamon stick.
• Cover the apples and cinnamon stick halfway up with ice.
• Add filtered water to fill the pitcher.