Apple and Cinnamon Infusion
Apple and Cinnamon Infusion
Open in full-screen mode

Apple and Cinnamon Infusion

10 MIN
15 MIN
250 ml (1 cup), approximately 

Choix sain



  1. When cooking, keep the skins of your apples to prepare an infusion. Add the peels to boiling water with a cinnamon stick to flavour. Let steep for 15 minutes. A red apple, such as Cortland, gives a beautiful pink infusion.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum