We found so many crab apples in the trees at school we had a go at making some crabapple lemonade. Yum! The recipe is below if you would like to try this at home. We also did some writing trying to explain what it tastes like when we bottled it. Of course you have to leave it for two weeks after being bottled for it to become fizzy. Our final tasting proved it does get fizzy but only appeals to some taste buds. 
Crabapple Lemonade
This recipe can be made from yellow or red crabapples, but while both are delicious, the red ones naturally give a better colour. This recipe makes approximately 5 litres.
875g crabapples, washed and roughly chopped
875g sugar
1½ lemons, sliced
200ml white or cider vinegar
20 cups cold water
Place all ingredients in a food safe bucket and mix well. Cover loosely with a tea towel and leave to stand for 2 days. Strain through a sieve and pour the resulting liquid into bottles, filled only to the neck. Seal the bottle immediately. (You can re-use empty soft drink bottles, but be sure that they are very clean)
The lemonade will be ready in one to two weeks. Test for readiness by carefully unscrewing the lid to see if it has developed its “fizz”.
Chill well before serving and always open carefully.
For other fantastic recipe idea for crabapples check out this site: http://www.sallywise.com.au/blog/crabapples-the-not-so-humble-fruit/
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