Place the juice, vodka, schnapps and sugar in a saucepan over medium heat and bring to a simmer, stirring until the sugar has dissolved. Remove from the heat.
Add the gelatine and stir until dissolved. Cool to room temperature, then divide among 12 x 100 ml (3½ fl oz) capacity jelly moulds. Refrigerate for 2–3 hours or until set.
Garnish with apple slices to serve.
MAKES 12
1 litre (35 fl oz/4 cups) apple juice
120 ml (4 fl oz) vodka
15 ml (½ fl oz) apple schnapps
200 g (7 oz) caster (superfine) sugar
1½ tablespoons powdered gelatine
apple slices, for garnish