Cunning new way of making liqueurs this year...

[cab]

Whenever I make a fruit liqueur I end up with more booze soaked fruit than I use, so I thought I might make more of the fruit this year by getting the alcohol back out of the fruit.

Started off with the wild cherry vodka. Soaked the fruit in the alcohol, decanted after a month, then made up a thick sugar syrup and soaked the fruit in that. After a week, the syrup was simply delicious and quite alcoholic - I used some of that to sweaten the vodka and kept the remainder in another bottle for other uses. Did the same with cherry plums, and I think I might make a batch of blackberry whisky this year and do the same. Sure it'll also work for damson vodka.

Finding this a far better way of processing the fruit than I've managed previously -I end up with sweeter fruit thats more immediately useful.

Thoughts?

[edenwildfood]

I just use it to make boozy choc truffles usually

[Brewforagegrow]

Sounds intriguing and definitely worth a go. I've also used the booze soaked fruit to make fruit leather. I'm figuring that there is little alcohol content as you have to heat the fruit up, but definitely does add an extra dimensionto the flavour. Boozey apple and elderberry leather was aan absolute treat

[emmac]

Aug 12, 2014 10:30:27 GMT cab said:

Whenever I make a fruit liqueur I end up with more booze soaked fruit than I use, so I thought I might make more of the fruit this year by getting the alcohol back out of the fruit.

Started off with the wild cherry vodka. Soaked the fruit in the alcohol, decanted after a month, then made up a thick sugar syrup and soaked the fruit in that. After a week, the syrup was simply delicious and quite alcoholic - I used some of that to sweaten the vodka and kept the remainder in another bottle for other uses. Did the same with cherry plums, and I think I might make a batch of blackberry whisky this year and do the same. Sure it'll also work for damson vodka.

Finding this a far better way of processing the fruit than I've managed previously -I end up with sweeter fruit thats more immediately useful.

Thoughts?

sounds amazing! I'm off the booze til next year

[Brewforagegrow]

emmac said:

sounds amazing! I'm off the booze til next year

I'm pretty sure it doesn't count if the fruit you are eating just happens to have some booze which has soaked into it.

Just like broken biscuits having no calories

[edenwildfood]

or someone elses chips

[lucyblack]

These all sound like amazing ideas. I am doing all of them! I guess you could add the boozy syrup to puddings too - toppings for crumbles and such.