Ingredients:

• 3 – Sour apples
• 1 bunch – Mint leaves
• 1/2 tsp – citric acid
• 750 g – Sugar
• 5 drops – green color
• 3 tbsp – Vinegar
• 750 ml – water.

Method:

1. Chop the mint leaves and put it in a heavy bottomed pan.
2. Cook the cut apples with mint and water until tender.
3. Add citric acid and mix well. Remove from fire.
4. Pour this mixture into a muslin bag and hang it. Do not squeeze the bag.
5. The juice will ooze out, drop by drop. Leave it hanging overnight.
6. Next morning, add sugar to the juice and cook on slow fire.
7. When almost set, add vinegar and cook.
8. Take one spoonful of it on a plate. If it sets on the plate (like jelly) remove it from fire.
9. Mix the green colour. Pour it hot into bottles.

Recipe courtesy of Savitha