Ingredients: 30 to 40 crab apples (washed and halved), 1 litre gin or vodka, 200g caster sugar
Method: Fill a large preserving jar three quarters full with crab apples. Pour sugar over and add gin or vodka. Add any remaining crab apples to the top and seal. Steep for one to two months. Turn the jar daily for the first week and now and then afterwards.
Strain liqueur through two or three layers of muslin and decant into a bottle. Leave for another month or so.