This simple yet original apple sauce is inspired from the Pop Café’s brunch, just like the cinnamon hot grapefruit. Thanks and see you soon!


For 4 servings

  • 1 lb apples, peeled, coarsely chopped
  • 200 g strawberries (fresh or frozen)
  • 5 ml brown sugar (to taste)
  • 2,5 ml Aliksir rosemary hydrosol


  1. Wash the fruits.
  2. Hull the strawberries and slice the biggest ones in two.
  3. Peel and seed the apples, and slice them in quarters.
  4. Place the fruits in a pot.
  5. Add a little water to cover the bottom.
  6. Cover and cook over low heat, stirring from time to time until fruit is pureed (approximately 30 minutes).
  7. Sweeten to taste.
  8. Let cool.
  9. For a softer texture, crush with an electric blender.
  10. Add hydrosol and adjust to taste.
  11. Serve lukewarm or cold.