Apple liqueur from apples

Fill one large bottle or jar with quarters of apples, peeled from seeds and peel. Fill it with water and mix vodka.We close the hole in the jar with gauze, and transfer the jar to a well-lit place in the sun. We leave it there for two weeks.

On the last day, check the apples. If the slices are not floating on the bottom, then it's time to pour the contents of the container. We pass the fermented liquid through gauze. All the sediment should remain on it. 

We pour sugar into the remaining filtered liquid. We fill a new container with this mixture and keep it for the next two days somewhere where the sun would heat it for most of the day. After languishing in the sunlight, the apple liqueur will have to spend 10 days in the refrigerator, or another cold and sheltered place from the sun.

We peel it and bottle it. We close the bottles tightly and keep them in the refrigerator. The infusion will take at least a month before it reaches full readiness.