First of all, wash the apples well with running water, dry them and extract the skins, trying not to remove too much pulp (you can use it for other recipes).

Infuse the skins (and, if you want, the seeds too) in alcohol, close the container, and keep it in a dark place for at least 15 days.

After 15 days, prepare a syrup by boiling the water with the sugar inside, then let it cool.

While the syrup cools, filter the alcohol well and remove the skins and seeds, then add the two compounds.
Bottle the liqueur and let it rest for at least another 15 days.

The annurca apple liqueur is ready.