Apricot tincture
Summer is the perfect time, to make a delicious fresh apricot tincture. We will need healthy people to prepare it, ripe and aromatic fruit. The recipe is simple and requires little work. Apricot tincture has a sweet and delicate flavor and a wonderful fruity aroma. It is a great addition to desserts.
Recipe 1
Ingredients:
1,5 kg apricots
0,4 kg of sugar
1 litre of spirit 70 %
half a vanilla pod
1 cm cinnamon bark
Execution:
Wash the apricots, remove the stones and cut into quarters. Throw the prepared fruit into the jar together with cinnamon and vanilla. Pour the spirit over it and leave it tightly closed in a warm place 4 Weeks.
After a month, pour off the liquid and cover the apricots with sugar. We are waiting 2 weeks until the sugar draws the juice and alcohol out of the fruit(shake the jar daily). After this time, pour the syrup through thick gauze, while squeezing the fruit.
Now we add the tincture, we mix and leave for a few days. In the last stage, everything should be poured through a coffee filter and bottled. Apricot tincture must be aged at least 3 Months.
Recipe 2
Sweet apricot tincture
1 kg apricots, 1 litre of spirit, ¾ liter of vodka 40 °, 1/3 l of water, 80 dkg sugar, 0,5 g of citric acid
Ripe, healthy apricots wash, dry with a linen cloth, cut into small pieces, removing the stones, pour into the caterpillar. With 1/3 break the pitted stones, hull the grains, pour into the caterpillar. In a separate vessel, mix the spirit and vodka, pour into a gander with apricots. Cork the cork and expose it to sunlight for a period 2 Months, turning it every few days. After this time, pour off the tincture, and squeeze the apricots through, flannel or canvas. Prepare the syrup: pour water into a liter pot, heat to 50-60 ° C, pour sugar, heat while stirring until boiling. Take off the foam, which will form on the surface, add citric acid, cook still through 10 Minutes. (The total cooking time should not exceed 30 Minutes, otherwise the syrup will turn yellow). Pour the ready-made syrup into a larger gander and, without waiting for it to cool, pour the previously made tincture into it, mix shaking, Stopper, set aside for 48 hours. Pour the finished tincture into half-liter bottles, cork and seal, and on the bottles stick cards with the name of the tincture and the date of bottling.
Store the tincture in a dark and cool place at least 10 Months.
Recipe 3
SAVORY APRICOT liqueur
1 kg apricots, ¾ l of spirit, ¾ I vodka 40 °, 20 dkg sugar
Ripe, healthy apricots wash, dry with a linen cloth, cut into small pieces, remove the stones, pour into the caterpillar. With 1/3 husk pitted seeds, crush, add to the gander with apricots. Pour the apricots with vodka, and then spirit. Cork the cork, put out, to sunlight for a period 4 Months. After this time, pour the tincture into another vessel. Cover the apricots with sugar, mix shaking, set aside in a warm place until the sugar is completely dissolved. Pour the tincture back into the ridge, Stopper, set aside for the next one 4 Months. Filter the finished tincture through gauze (Squeeze the fruit through a flannel or cloth) for half-liter bottles, cork and seal, and on the bottles stick cards with the name of the tincture and the date of bottling.
Store the tincture in a dark and cool place at least 4 Months. Apricot tincture is a high-quality vodka; suitable for all snacks, hot dishes and coffee. It is served cool, but not frozen, as freezing causes a loss of aroma.