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Crabapple Schnapps

Crabapple schnapps - based on fully ripe Siberian crabapples - has a unique, sweet-acid taste and wonderful flavours. The colour is pale orange.

Serve with venison meat, other game dishes, pork, poultry, desserts, cheese and cheesecakes.

Or use the schnapps in jams, jellies, chutneys, fruit sauces, desserts - or in any other dish where you would normally use apple juice.

Excellent as appetizer - - or turned into a liqueur.

Crabapple schnapps blends very well with...


Use freshly picked and fully ripe crabapples. They are fully ripe when the pits have become dark brown.

Red crabapples on a Siberian crabapple tree.

You can use almost any species - so start with your favourite one, then try some other species.

However, Siberian Crabapple (Malus baccata) and also Chinese Apple (Malus prunifolia) are two species that are highly recommended.


  • Wash 10-20 crabapples and cut them in halves. Leave the skin on.

  • Put them in a clean glass jar with tight-fitting lid.

  • Cover with clear, unflavoured vodka - 40% alcohol content (80 proof).

  • Let steep for 8-10 weeks or more - in a dark place at room temperature, 18-20°C (64-68°F).

  • Shake lightly and taste it from time to time.

  • Strain and filter your infusion into a clean glass bottle or jar with tight-fitting lid.

  • Store (age) for a couple of months in a dark place at room temperature before serving.

Note: If for some reason you are not satisfied with your infusion, there are ways to adjust both taste and flavours - click here to see how.

Serve your crabapple schnapps at room temperature in suitable glasses. And remember to keep your schnapps bottle tightly closed and in a dark place before and between servings.