Soplica Polish Quince Flavour Liqueur 50 cl

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Gooseberries Gooseberry based fruit liqueur recipes, why buy expensive Gin / Vodka / Brandy / Whisky flavored with Gooseberries when you can make your own. Marrow Marrow based fruit liqueur recipes, why buy expensive Gin / Vodka / Brandy / Whisky flavored with Marrows when you can make your own. This inestimable elixir is the acme of simplicity to make and requires little other than patience. I make two versions, one with vodka and the other with brown rum. The vodka produces a cleaner, sharper drink. The flavour profile of the rum sits easier with the quince and produces a richer, more voluptuous tipple. You make them both the same way. Two large quince fruits will yield around 2-3 cups of grated quince, which is just right for a quart jar of quince liqueur. Add in your preferred amount of sugar, somewhere between 1/4 cup for a very tart liqueur and as much as 2 cups for an intensely syrupy cordial. Quince have a delightful fragrance and warm fall fruit flavor that infuses perfectly into quince liqueur. They’re an ancient fruit, that’s been enjoyed since Roman times and they’re just starting to find their way into modern grocery stores.

Decant the gold amber juice through a fine sieve into whatever glass container catches your fancy. Drink at your leisure. Ginger Ginger based liqueur and infusion recipes. Ginger is good for your health and gives a little heat in the winter

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Too hard and tart to eat raw, they cook beautifully with a bit of sugar, tasting like an exotic, perfumed, apple with hints of honey and passion fruit. Like apples (which they partner perfectly) they are happy in both sweet and savoury situations. Redcurrants Redcurrant based fruit liqueur recipes, why buy expensive Gin / Vodka / Brandy / Whisky flavored with Redcurrants when you can make your own. Pineapple Pineapple based fruit liqueur recipes, why buy expensive Gin / Vodka / Brandy / Whisky flavored with Pineapples when you can make your own. There’s an ongoing debate over whether you should add sugar to the fruit and spirits at the beginning or the end of the process. Ned’s tried and tested speedy method combines all the ingredients at once. Having extensively tested the results, the Glut team can attest to its depth of flavour and all-round deliciousness.

Loganberries Loganberry based fruit liqueur recipes, why buy expensive Gin / Vodka / Brandy / Whisky flavored with Loganberries when you can make your own. Damsons Damson based fruit liqueur recipes, why buy expensive Gin / Vodka / Brandy / Whisky flavored with Damsons when you can make your own. Peach Peach based fruit liqueur recipes, why buy expensive Gin / Vodka / Brandy / Whisky flavored with Peaches when you can make your own. Lemon Lemon based fruit liqueur recipes, why buy expensive Gin / Vodka / Brandy / Whisky flavored with Lemons when you can make your own.Once a couple of months has gone by, strain into a sterilised bottle, discarding spent quince, and keep for another couple of months before drinking: something to cheer the dark days of late January/February! Oranges Orange and Marmalade based fruit liqueur recipes, why buy expensive Gin / Vodka / flavored with Oranges or Marmalade when you can make your own.

Blueberries Blueberry based fruit liqueur recipes, why buy expensive Gin / Vodka / Brandy / Whisky flavored with Blueberries when you can make your own. Liqueurs Liqueur Suppliers online that can supply wonderful and quality Liqueurs instead of you waiting months for yours to infuse. Any extra rose petals can be used to make a rose cordial, which shares the same bright pink color and is a delicious complement to quince liqueur. There’s a decanter in my larder, fluted and fancy. It glows golden amber with quince ratafia, liquid paradise. Ratafia? A fancy name for a pretty basic tincture. Rather 18th century. Old school. Very old school. My dependable (old school) Chambers Dictionary says the etymology of the word is ‘doubtful’ but possibly French. Its history is certainly confused and confusing. Chambers says it’s a flavouring essence made with essential oil of almond; a cordial or liqueur flavoured with fruit-kernels; an almond biscuit or cake.’ Alternatively, refrigerate unblemished, clean, de-fluffed quince for a couple of weeks, loosely wrapped, not sealed, in a plastic bag in the salad drawer: they bruise easily so don’t pile anything on top.Whisky Whisky based fruit liqueur recipes, why buy expensive flavored Whisky when you can make your own. Glut’s Head Gardener Ned likes to flavour his favourite festive tipple with aromatic quinces, which bring delicious rosy hints of honey, apple and pear. His easy, late-autumn recipe uses just a few fruits, so it’s ideal for using up the tail end of a bountiful quince harvest. Mix the grated quince and the caster sugar together thoroughly. Put the almonds into a large glass jar. Put the grated quince and sugar on top. Pour in the rum or vodka. Put the top on the far and hide away in a cool, dark place for at least 3 months (up to 6 if you wait that long). Quince are too hard to eat out of hand, and they’re usually cooked into a quince jam, jelly or paste. They start out yellow or cream-colored, and after about an hour of cooking, quince turns a lovely shade of pink.

Our roses are still putting out a few last blooms when quinces come into season in the late fall, but if you don’t have any unsprayed rose petals handy, dried rose petals will work just as well. Quince fruitsare a bit sour and astringent on their own, which is one reason why they’re typically cooked into preserves with a lot of sugar.

Strawberries Strawberry based fruit liqueur recipes, why buy expensive Gin / Vodka / Brandy / Whisky flavored with Strawberries when you can make your own.