Naturally this prompted the opening of some delicious Damson Vodka my nieces had made a year or two back, followed by 12 year old Sloe Gin made by my late father, which was beautiful.
Next came some Limoncello and then, in keeping with the
fruity scheme, Calvados. As this was less sweet than the others we all felt the
Calvados should have been first so probably need to have another go soon and do
the thing properly. It’s OK, by the way,
we used tiny little glasses!
Anyhoo this pleasant evening got me thinking that I really
should give fruit (and flower) infused beverages a mention as it’s time to get
started on some of these.
Firstly then, as the time really is Now to start on this ...
Elderflower Cordial or Champagne
Elderflowers are flowering even as I type so on a lovely
sunny day (you want the flowers to be dry and fragrant) go and pick some and
make cordial or champagne.
For the cordial ...
20-25 large dry
elderflower heads
(some open flowers, some still in bud, not much stalk, shaken to remove insects)
1 ltr water
900g white sugar – granulated or caster
4 lemons (or 3 lemons and a lime or 2 lemons and an orange)
(some open flowers, some still in bud, not much stalk, shaken to remove insects)
1 ltr water
900g white sugar – granulated or caster
4 lemons (or 3 lemons and a lime or 2 lemons and an orange)
~ Bring the water to
the boil.
~ Put the sugar into a large bowl and pour over the boiling water, stir to dissolve.
~ Grate the zest (brightly coloured outer skin only) from the citrus fruits and add to the syrup.
~ Slice the fruits and add those too.
~ Leave to cool.
~ Add the thoroughly examined and picked over elderflower heads.
~ Cover and set aside for 48 hours.
~ Strain carefully and gently through a nylon sieve lined with clean muslin down through a funnel into clean, sterilised bottles.
~ Keep in a cool dark place for 6 weeks or freeze in ice cubes for several months.
~ Put the sugar into a large bowl and pour over the boiling water, stir to dissolve.
~ Grate the zest (brightly coloured outer skin only) from the citrus fruits and add to the syrup.
~ Slice the fruits and add those too.
~ Leave to cool.
~ Add the thoroughly examined and picked over elderflower heads.
~ Cover and set aside for 48 hours.
~ Strain carefully and gently through a nylon sieve lined with clean muslin down through a funnel into clean, sterilised bottles.
~ Keep in a cool dark place for 6 weeks or freeze in ice cubes for several months.
Elderflower Champagne is a little more complicated so I
think I will direct you to an expert in this field where you will also read about a usual
technique known as “forking off”! Alternatively just dilute your homemade
cordial with sparkling wine.
Moving on, the next item that needs your consideration as
soon as possible is ...
Rumpot/Rumtopf
This
is made from a variety of summer fruits as they come into season which some are
doing right now.
In September you can get on with all sorts of delicious drinks based
on the following simple recipe ...
Blackberry/Damson/Sloe Gin/Vodka
500g fruit (sloes,
blackberries or damsons)
250g sugar
1 ltr gin or vodka – but 2 empty bottles!
1 ltr gin or vodka – but 2 empty bottles!
~ Sloes and damsons
will benefit from either being pricked with a darning needle (if such things
still exist!) or frozen and thawed so that they split – either way helps
release their juices into the booze.
~ Divide the fruits and sugar between
the two bottles and top up with the gin or vodka.
~ Seal tightly.
~ Put the bottles in a cool, dark place and give it a good shake every day or so until you are sure that the sugar has completely dissolved.
~ After about 3 months carefully strain the liquid from the fruit (through a scaled muslin) and decant into clean and sterile bottles.
~ Leave it alone for as long as you can – a few months at least but, as our experience with Daddy’s 12 year old sloe gin proves, several years is a good idea.
~ Seal tightly.
~ Put the bottles in a cool, dark place and give it a good shake every day or so until you are sure that the sugar has completely dissolved.
~ After about 3 months carefully strain the liquid from the fruit (through a scaled muslin) and decant into clean and sterile bottles.
~ Leave it alone for as long as you can – a few months at least but, as our experience with Daddy’s 12 year old sloe gin proves, several years is a good idea.
Limoncello
An Easy Way to Sterilise Bottles
An hour or so before making or decanting your drink wash and
rinse the bottles and put them on their sides in
the oven. Turn the oven on to 160ºC/325°F/140ºC
fan/gas 3 for 10 minutes then turn it off and leave the bottles in there till
cool. Metal lids can be boiled.
In Other News ...
We went for a glorious walk along the coastal path from
Caerhays the other day – it’s a part of the coast I’ve never explored and was
very, very lovely.
1 comment:
Sounds like a fun evening, although I definitely agree that you need to repeat it with all the drinks in the right order!
I've not tried making my own fruit infused alcohol before but Im very tempted to give it a try.
Thanks for joining #FoodYearLinkup x
Post a Comment