Peel and core the apples. Dice and place in a saucepan.
Add freshly squeezed lemon juice, cinnamon sticks and water. Cook for 10-15 min., then strain the apple mixture though a fine-meshed sieve. Allow to cool to 45°C.
Add the lemonade sugar and stir until dissolved. Cover and leave to stand at room temperature for at least 6 hours or overnight.
Heat to boiling point without allowing to boil, and then strain. For clear cordial, strain the cordial through a jelly cloth.
For maximum shelf life, boil the strained cordial for about 3 minutes. Pour into cleaned, heated bottles and seal tightly. Keep refrigerated.
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