Post by tassi on May 11, 2006 0:16:16 GMT -6
STRAWBERRY LIQUEUR ~ alcoholic
this recipe is good for strawberries, cumquats, stonefruit ~ not nectarines, bananas or any really soft fruit ... all fruit should of best quality.. and not quite ripe... the brandy can be the cheapest you can buy... and the sugar should be just plain white sugar....
you will need jars enough to hold the fruit and that will not leak when turned upside down..
ingredients...
strawberries ~ enough to fill the jars...
sugar ~ enough to fill the jars...
brandy ~ enough to fill your jars..
method...
strawberries enough to fill your jars ~ green tops removed ~ packing in well but, not squashing ... then fill all gaps with sugar to the brim of your jars ~ shake down to get as much in as possible...
then pour in the brandy until filled ~ shaking gently to release any air bubbles ~ fill as full as you can..
turn upside down on a tray ~ and leave on the kitchen bench ~ turn upside down morning and night for 10 days... until all sugar is dissolved...
place jars in a dark cupboard for 3 months [2 months for stone fruit] undisturbed...
strain the liqueur from the fruit through 2 layers of stockings.. gently....
pour into bottles ~ and cork....
fruit maybe used for sweets i.e., over ice cream...
NOTE....
this liqueur only improves with age... and it really the best about 12 months after being made.. though it can be drunk anytime..
remember that all is very alcoholic and may not be given to children...
this recipe is good for strawberries, cumquats, stonefruit ~ not nectarines, bananas or any really soft fruit ... all fruit should of best quality.. and not quite ripe... the brandy can be the cheapest you can buy... and the sugar should be just plain white sugar....
you will need jars enough to hold the fruit and that will not leak when turned upside down..
ingredients...
strawberries ~ enough to fill the jars...
sugar ~ enough to fill the jars...
brandy ~ enough to fill your jars..
method...
strawberries enough to fill your jars ~ green tops removed ~ packing in well but, not squashing ... then fill all gaps with sugar to the brim of your jars ~ shake down to get as much in as possible...
then pour in the brandy until filled ~ shaking gently to release any air bubbles ~ fill as full as you can..
turn upside down on a tray ~ and leave on the kitchen bench ~ turn upside down morning and night for 10 days... until all sugar is dissolved...
place jars in a dark cupboard for 3 months [2 months for stone fruit] undisturbed...
strain the liqueur from the fruit through 2 layers of stockings.. gently....
pour into bottles ~ and cork....
fruit maybe used for sweets i.e., over ice cream...
NOTE....
this liqueur only improves with age... and it really the best about 12 months after being made.. though it can be drunk anytime..
remember that all is very alcoholic and may not be given to children...