Appearance:
Liquid Alchemist Apple Spice Syrup boasts a rich and inviting amber hue, hinting at the warm and comforting flavors that lie within. The syrup's appearance is both enticing and visually appealing.

Aroma:
Upon nosing, the syrup releases a captivating bouquet of fresh apples, intertwined with the aromatic embrace of cinnamon, cloves, and a subtle trace of nutmeg. The aroma is inviting, reminiscent of a crisp autumn day in an orchard.

Taste:
The first taste is a revelation of balanced sweetness from the fresh apples, harmoniously paired with the warming spices. The cinnamon and cloves take center stage, delivering a delightful complexity that evolves on the palate. The syrup strikes a perfect equilibrium between sweet and spiced notes.

Texture:
Liquid Alchemist Apple Spice Syrup exhibits a luxurious and velvety texture, creating a smooth and delightful mouthfeel. It effortlessly integrates into various beverages, enhancing their overall viscosity.

Finish:
The finish is a lingering symphony of apple goodness and comforting spice, leaving a pleasant aftertaste that invites further exploration. The syrup adds depth to the overall drinking experience, enhancing the flavors of the concoction it embellishes.

To make this seemingly indulgent delight, simply simmer apples, cinnamon, a little butter, sugar, and water (mixed with cornstarch). In ten short minutes (or ten long minutes depending just how hungry you are), you have fresh, Cinnamon Apple Syrup and a home that smells delightfully cozy.
To make the apple syrup: Pour the entire bottle of apple juice into a medium saucepan along with the lemon juice and sugar. Bring to a boil, then lower the heat to medium and continue to simmer for 30 to 40 minutes, until the temperature reaches 220 degrees F.
Syrups can be made by dissolving sugar in water or by reducing naturally sweet juices such as cane juice, sorghum juice, or maple sap. Corn syrup is made from corn starch using an enzymatic process that converts it to sugars. A must weight-type refractometer is used to determine the sugar content in the solution.
In order to store syrups at room temperature, they must be processed in a boiling-water canner. Label and date sealed jars, and store in a cool, dry, dark place. Properly canned syrup stored in a cool, dry place will retain a high quality for at least one year.
Keeping an opened bottle of pure maple syrup for longer than a year may lead to mould growth, due to the prolonged exposure of the maple syrup to the surrounding air. The build-up of mould will then cause the maple syrup to spoil. It's always best to check your bottle of maple syrup for storage instructions.
Pure maple syrup once it is bottled will keep 2 to 4 years unrefrigerated. Once the container is opened it must me refrigerated. Maple syrup, before it is opened, should be stored in a cool dark place.
Pour the sediment free syrup into the bottle, cap, and refrigerate. Your refrigerated syrup should be used within 2 months. Syrup can also be frozen (in a freezer safe container) to extend shelf life.