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Quince tincture
I am a great lover of homemade tinctures. I prepare this quince tincture every year in autumn, when quinces are most delicious and aromatic. The tincture is sweet and slightly tart.
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Ingredients
number of servings
1
- 1 kg quince
- 1 litre Moonshine
- 500 grams sugar
- 1 pcs Vanilla stick
- 11⁄2 litres Waters
- lemon peel
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Directions
60 min.
1. Step
Wash quinces thoroughly, cut them in half and remove the seed nests. Then we cut them into small pieces.
2. Step
Put quince into a large pot, pour 1.5 liters of water, add sugar, vanilla stick, lemon zest and cook over low heat for about 40 minutes, until the fruit softens and lets go of its juice.
3. Step
After this time, cool the fruit mixture and puree it through a thick sieve or cloth to get rid of any remaining skins.
4. Step
Add moonshine to the resulting juice, stir and transfer to a large jar or bottle.
5. Step
Keep the tincture in a cool and dark place for about 2-3 months, shaking the jar from time to time.
6. Step
After this time, pour the liquor into bottles. Ready! We can serve it and enjoy its unique taste.
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