RATAFIA
Unlike single-fruit tinctures, The raw material for the production of ratafia is usually several types of fruit, at least two. Ratafas have been known and prepared in households for a long time, with a more or less complex composition of various fruits.
In principle, ratafie can be divided into two groups:
Ratafa with a flavor and taste advantage of one fruit, e.g.. cherry ratafia, in which cherry was treated as the basic raw material, supplemented with some other fruit.
Mixed ratafas with a rounded fruity aroma and flavor and with such a composition, that none of the fruits stand out too strongly, and the whole creates a harmonized drink with a rich aroma and fruit flavor, without emphasizing any of the ingredients.
Recipe 1
MULTI-FRUIT RATIFY
Ingredients:
Seasonal fruit
sugar (ok. 400g per 1 kg of fruit)
alcohol 70 %
Execution:
The general principle of preparing a ratafia speaks of this, that we put a layer of fruit into the jar, which we cover with sugar and pour alcohol over it.
We start in June, put strawberries at the bottom of the dish, because they mature the fastest. We cover with sugar and pour vodka over it. Then we add the fruit as it ripens.
They can be wild strawberries, Berries, agrest, black and red currants, Raspberries, Blackberries, cherries (denim), Apricots, apples, mirabelki, plums, pears etc.. At the end, you can also sprinkle a handful of raisins.
Sprinkle sugar on each layer of new fruit and pour enough alcohol to cover it. When we add the last ingredient, we add alcohol to the full. We set aside for approx. 8 Weeks.
Around December, the tincture should be filtered and poured into bottles.
It will not reach the full flavor and aroma until summer.
Recipe 2
MULTI-FRUIT RATIFY
25 dkg of pineapple strawberries, 25 dkg of wild strawberries, 25 dkg malin, 25 dkg wisien, 25 dkg of lovage plums, 25 dkg reindeer globe, 25 dkg of pears, 25 dkg of pineapple melon, 2 Lemon, 1,5 l spirits, 1,5 l of vodka 45 °, 1,2 kg of sugar
Pour the spirit and vodka into a large gander, pour in successively as they mature: cleaned of petioles, rinsed, dried, slightly crushed pineapple strawberries, wild strawberries and raspberries, pitted cherries, loves and greenhouses; Peeled and finely sliced pears and pineapple melon; thinly sliced yellow rind and juice from 2 lemons. In addition, you can add petals from 4 centifolia roses. Cork the cork, expose to sunlight for a period 4 Weeks (from the time the last fruit was added), rotate frequently. After this time, filter the tincture through gauze into another vessel. Cover the fruit with sugar, mix well by shaking, expose to sunlight until the sugar is completely dissolved. Filter the obtained liquid through gauze into a gander with tincture (Squeeze the fruit through a flannel or cloth), mix well by shaking, set aside for 48 hours. Pour the finished tincture into half-liter bottles, cork and seal, and stick cards with the name of the tincture and the date of bottling on the bottles.
Store bottles in a dark and cool place at least 10 Months. This tincture is especially liked by ladies; it can be administered during the so-called. teas.