Ah! If you want to piss off anyone not from the U S of A, there really is nothing better in this world than to use the good old red blooded American measuring system. Cups, pints, quarts, gallons…Our current pastry chef, a German fellow, shakes his head everytime I intentionally pump up the proverbial volume jam on him and start talking about things like inches, feet, yards…Miles…

Right off the bat here, I’m assuming you’re using a Champion Juicer for your apples. If not, I can’t help you and you should stop reading.

10 Medium Sized Apples

.5 Cup Fresh (or semi-aged) Lemon Juice

Zest of 12 Lemons

4 Cups Sugar

Zest your lemons into the 4 cups of sugar and mash it all up with an, ulp, muddler. You can also vacuum seal it if you want to be a fancy bastard. At any rate, do this and wait an hour or a day or somewhere in between.

So, what you want to do to avoid your juice getting all brown is to place the lemon juice in the receptacle your apple juice will flow into. Simply juice your apple slices (did I have to mention to slice away the core? I feel like I shouldn’t have to) and the fresh apple juice will mingle with the lemon juice and you’re good to go. No brown. The acidity of the lemon juice stalls the apple juice from turning brown.

Combined with the lemon, you should end up with 4 cups total which, coincidentally, is the same amount of sugar you have. Magic right? It could be more or less depending on the dryness or moistness status of your apples. Yes, I just wanted to say, “moistness” it’s actually what we called our old busser, Moises, a dude who used to crush Tecates before work and get stuck in Tijuana quite often which caused him to be late for his shifts. Despite all this, he was still the best busser Rustic ever had because he helped the bar out more than anyone ever has or will.

For you stoners out there, Apple Sherbet is also a hybrid weed strain. A cross between Apple Pie and Sunset Sherbet. 60% sativa and 40% indica.