Annurca Apple Juice • Large Bottle

The origins of the Annurca

The Annurca apple is a fruit with millennia-old origins, rooted in history and tradition. According to legend, it was given to the Olympian gods by the Cyclopes, the mythical creatures with only one eye. This ancient variety of apple is native to Campania, particularly the area between Naples and Caserta, where it has been cultivated with passion and dedication for centuries. Since ancient times, the Annurca apple has been appreciated for its sweet and juicy flavour, but also for its health-promoting properties.

Annurca apple juice: a health elixir

Known as a true health elixir, Annurca apple juice is a nutritious and tasty way to enjoy the benefits of this variety of apple. Obtained from Annurca apples, native to Campania and characterised by their sweet and fragrant flavour, the juice offers a wide range of essential nutrients. Rich in vitamins, minerals and antioxidants, Annurca juice is an excellent source of energy and beneficial substances for the body. Thanks to its polyphenol content, Annurca apple juice can help reduce inflammation, improve heart health and support the immune system. In addition, Annurca apple juice is often used as a thirst-quenching and refreshing drink, ideal for hydration on hot summer days. With its unique taste and numerous health benefits, Annurca Apple Juice is becoming increasingly popular with those looking for a healthy and tasty alternative to traditional drinks.

Ingredients and preparation:

The only ingredients needed to make Annurca Apple Juice are Annurca apples, water and lemon.

The preparation is divided into several steps:

• Wash the apples, leaving the peel on, place them in a bowl, sprinkle with lemon juice, add the water and leave to stand for about 5 minutes.
• Put everything in a saucepan and bring to the boil, strain through a sieve and squeeze the remaining pieces into a few bottles.
• Pasteurise everything by wrapping it in cloth napkins and placing it upside down in a saucepan of hot water.
• After boiling for 30 minutes, leave to cool in the same position, then dry, check the vacuum and proceed with the tasting.