Welcome to my Recipe Blog.
I hope you enjoy these recipes which are a mixture of my own efforts, both conventional and for my Thermomix and those I have found elsewhere and found good.
If you have liked anything in here and/or have any comments to make, they would be very welcome. I'd especially appreciate feedback on my own recipes and will always respond.
So do let me know what you think . . .
Sunday, 9 August 2015
Home made fruit liqueur
I'm posting this for Emma and, as with the jam, it makes sense to share it here with a wider readership. It came from my dad and, basically, it is exactly as I got it from him. I have no idea where he got it from. You can basically use any soft fruit - strawberries are lovely in this.
Recipe for raspberry gin:
330g of white granulated sugar (160g)
1.5 litres (or more) of medium quality gin or vodka (75cl)
Sterilised 2 litre Le Parfait jar or 2
or 3 (70 cl) washed and sterilised gin/vodka bottles
Wash raspberries and discard any bruised fruit.
Place raspberries in either a large 2 litre Kilner/Le Parfait jar or divide the
raspberries between 2 or 3 (70 cl) saved bottles.
Using a funnel, add the sugar (divide
the amounts if using several bottles) and top up with gin/vodka to the rim.
Shake every day until the sugar is
dissolved and then store in a cool, dark place until you can resist it no
longer (leave for at least three months, I usually let it mature for a year).
If you are making blackberry gin/vodka remove the fruit after 3 months (pour through muslin) to stop the woody taste
developing and mature for up to a year or longer.
Note from dad:
Attached is the
standard recipe for almost any fruit and vodka or gin combination. In the first three lines, in brackets, I’ve
indicated the amounts I used for a normal single bottle – you’ll see that I
went a bit heavier on the fruit as it was strawberries I was doing but it needs
varying depending on the strength of the flavour of the fruit – a bit less for
raspberries and blackcurrants for example.
But it is not crucial. The only
thing I’d keep to is the ratio of liquor to sugar.