Feijoa liqueur will appeal to connoisseurs of extraordinary alcoholic drinks that are not found on sale. If you follow the recipe, you get dessert alcohol with light notes of pineapple, strawberries and kiwi. The only drawback is the weak aroma.
Requires ripe or overripe feijoa without blackened parts, rot and mold. Before cooking, the fruits are inspected and, if necessary, spoiled parts are cut out. As an alcohol base, vodka, diluted ethyl alcohol or distillate (moonshine) of a high degree of purification is suitable. You can also use cognac, then light oak notes of aging will appear in the liqueur.
Ingredients:
- vodka (moonshine, alcohol 40-45%, cognac) – 0,5 liters;
- feijoa – 350 grams;
- sugar (honey) – 150 grams;
- water – 100 ml.
Feijoa drink recipe
1. Wash and peel the feijoa fruits. Cut the pulp into cubes with a side of 2-3 cm and put in a container for infusion – a glass jar or bottle.
2. Mix water and sugar (honey). Bring the mixture to a boil, boil for 4-5 minutes over low heat, removing the foam from the surface and stirring.
If honey is used to preserve nutrients, heat the mixture to no higher than 40 ° C and stir until the honey is completely dissolved, then remove from heat.
3. Cool the syrup slightly and add to the container with feijoa pulp. Close hermetically.
4. After the contents of the container have cooled to room temperature, pour in the alcohol base.
5. Stir, close tightly and put the future feijoa liqueur in a dark, warm place. Infuse for 14 days, shake once a day.
6. Strain the finished drink through several layers of gauze, squeeze the pulp slightly (no longer needed).
7. Taste the liqueur, sweeten it with sugar or increase the strength with vodka (alcohol) if desired.
8. Pour the drink into bottles for storage, seal tightly. Before tasting, leave in the refrigerator or cellar for 3-5 days to stabilize the taste.
If sediment or turbidity appears, filter through cotton wool or a coffee filter.
Away from direct sunlight, the shelf life of homemade feijoa liqueur is up to 1 year. Fortress – 22-23%.
