The feijoa liqueur prepared according to this recipe has notes of kiwi, strawberry and pineapple, complemented by a slight sourness and citrus aroma of lemon. Initially, feijoa fruits have a slight smell, so lemon is added to enhance the aroma of the drink.
We need ripe feijoa fruits without blackened parts, rot and mold (problem areas need to be cut out). If the fructoses are overripe, the finished liquor may have a brown tint, while the taste will not change.
Store-bought vodka, well-purified odorless moonshine (preferably from berries or fruits), ethyl alcohol or gin diluted with water are suitable as an alcohol base. In the latter case, light juniper notes will appear.
Ingredients:
- feijoa – 350 grams;
- lemon – 1 piece (medium);
- vodka (moonshine, alcohol 40-45%) – 0,5 liters;
- sugar – 200 grams.
Feijoa liqueur recipe
1. Rinse the feijoa fruit and lemon in warm running water, then wipe dry to remove the preservative (mainly wax) that coats the fruit peel for long-term storage.
2. Cut the feijoa together with the peel into thin circles, put in a container for infusion – a glass jar. The peel enhances the aroma of the fruit, so it is better to leave it.
3. Add sugar, shake the container, cover, leave for 2 hours so that the sugar absorbs the feijoa juice.
4. Remove the zest from the lemon – a yellow thin layer of peel without white pulp (very bitter).
5. Squeeze lemon juice into a container for infusion, add lemon zest.
6. Pour in the alcohol base (vodka, alcohol, moonshine). Alcohol should cover the feijoa, if necessary, add more alcohol base.
7. Stir until the sugar is completely dissolved. Close hermetically. Move the container to a dark room at room temperature. Leave for 14 days. Shake every 2-3 days. After 7 days from the start of cooking, remove the lemon zest.
8. Strain the finished feijoa liqueur through 2-3 layers of gauze or a kitchen sieve. To obtain transparency, filter through cotton wool or a coffee filter. Filtration only improves the appearance and does not affect the taste.
9. Try a drink. If desired, sweeten with sugar or increase the strength of vodka to taste. If you want to reduce the strength, you can dilute with water or sugar syrup.
10. Pour the liquor into storage bottles. Close tightly. Leave for 2-3 days in the refrigerator or cellar to stabilize the taste.
If stored away from direct sunlight, the shelf life of feijoa liquor is up to 3 years. Fortress – 24-27%. Over time, sediment may appear on the bottom, this is normal.
