Like many, I discovered apple ratafia: a slightly amber bottle that was lying around in a buffet, served in a small glass at the end of a good meal.
Ratafia isn't an aggressive "strong spirit"; it's more of a homemade liqueur, sweet and warming, with a real apple aroma. When I tested the recipe at home, I realized that everything hinged on two very simple things: the quality of the apples and the maceration time.
are apples in a good fruit brandy, with sugar and a touch of spice. I like to keep the spices light: they should complement the apple, not mask it.
Here, I'm starting with vanilla and cinnamon, and adding a touch of lemon zest to liven things up. It results in a cleaner, less "candied" ratafia, while still remaining classic.
Seasonally, the apple is the star, obviously. But I also add lemon and honey (just a touch): it rounds out the sweetness and gives a longer finish.
Nutritionally, ratafia is still a sweet and alcoholic drink, so it is served in small quantities — but that's precisely the point: a small glass, nice and cold, and that's enough!
You can easily make it your own: just change the variety of apples (more tart or sweeter), adjust the sugar to your taste in the ratafia recipe, and be patient for the maceration.
The preparation itself takes less than an hour and can be done calmly!
Apple Ratafia
4
people22
minutes0
minutes278
kcal22
minutesAn old-fashioned apple ratafia recipe: gently macerated fresh apples, a fruity brandy, sugar, and just the right amount of spices. The result is smooth, fragrant, with a true ripe apple flavor.
Keep your device's screen on
Ingredients
500g apples (such as Reine des Reinettes or Golden Delicious)
250 ml of fruit brandy (ideally cider or pear brandy, 40-45%)
120 g of sugar
1 tablespoon of honey
1/2 vanilla pod
1 small cinnamon stick
2 wide strips of lemon zest (without the white pith)
Preparation steps
- Wash the apples thoroughly. Cut them into quarters, then into 1-2 cm cubes, leaving the skin on. Remove the core and seeds.
- Place the diced apples in a large, very clean jar (ideally sterilized). Add the sugar and honey. Mix for 30 seconds: this will start to moisten the fruit.
- Split the vanilla pod lengthwise and scrape out the seeds. Add the seeds and pod to the jar, along with the cinnamon and lemon zest.
- Pour in the brandy. The apples should be completely submerged. Seal tightly.
- Gently shake the jar for 10 seconds to evenly distribute the sugar and flavorings.
- Leave to macerate for 4 to 6 weeks away from light, at room temperature. Shake the jar once a week to help the sugar dissolve and restart the extraction.
- Filter: first pass through a chinois, then through a cheesecloth or coffee filter to obtain a very clear ratafia (it takes longer, but the result is prettier).
- Bottle the ratafia. Let it rest for at least a week before tasting: the aromas will meld and the alcohol will become smoother. Serve chilled, in a small glass.
📊 Nutritional Information
1 serving (approx. 120ml)
| Nutrient | Value |
|---|---|
| Calories | 278 kcal |
| Proteins | 0g |
| Carbohydrates | 26g |
| including sugars | 25g |
| Lipids | 0g |
| including saturated fatty acids | 0g |
| Fibers | 0g |
| Sodium | 2mg |
| Vitamins | |
| Vitamin C | 4% AJR |
| Vitamin B6 | 2% AJR |
| Vitamin E | 1% AJR |
| Minerals | |
| Potassium | 2% AJR |
| Magnesium | 1% AJR |
| Phosphorus | 1% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Safety and taste: Use a perfectly clean jar and healthy fruit. If a strange odor appears (vinegary, moldy), do not consume.
Storing ratafia: tightly closed bottle, away from light; once opened, keep it cool to preserve the apple aroma.
💡 Chef's Tips
To avoid bitterness, zest the lemon, avoiding the white pith, in the recipe. And for a clearer ratafia, filter it a second time after 24 hours of resting (the fine particles will settle to the bottom).
🔄 Variations
- A drier ratafia: reduce the sugar to 90g and remove the honey.
- Spicier recipe: add 1 clove (no more) during maceration.
