Persimmon tincture is an exotic dessert drink, the aroma of which is complemented by citrus notes of orange. Pairs well with sweet dishes, served well chilled.
For the preparation of tinctures, persimmons of any variety are suitable. It is advisable to use slightly unripe fruits with dense pulp, then it will be easier to filter the finished drink. As an alcohol base, you can take vodka, ethyl alcohol diluted to 40-45%, well-purified fruit or sugar moonshine, as well as cheap but natural cognac, in the latter case notes of aging will appear.
Ingredients:
- persimmon fruits – 4-5 pieces (medium);
- oranges – 3 pieces;
- vodka (alcohol 40-45%, moonshine) – 1 liter;
- sugar – 200 grams.
persimmon tincture recipe
1. Scald two oranges with boiling water, rinse in running water, then wipe dry and use a vegetable peeler or a knife to remove the zest – the upper part of the peel without white pulp. Peel all three oranges so that only slices of pulp remain without white parts and seeds that give bitterness.
2. Wash the persimmon, peel it, cut the flesh into 4-6 cm cubes.
3. Put the pieces of persimmon in a glass container for infusion, add orange slices, cut into 2-3 parts, and zest. Pour sugar, close the container, shake several times to mix.
4. Leave the jar in a warm place for 2-3 days until all the sugar turns into syrup.
5. Add an alcohol base (vodka, alcohol, moonshine). Mix. Close tightly, leave for 15 days in a dark room at room temperature. Shake every 2-3 days.
6. Strain the finished homemade persimmon tincture through several layers of gauze. The pulp does not strongly become obsolete, but let it drain by gravity. To obtain complete transparency, filter through cotton wool or a coffee filter, but you can leave the drink as it is with the remnants of the pulp, this will not harm the taste and aroma.
7. Pour the tincture into bottles for storage, seal tightly. Refrigerate for at least 3-4 days before use to stabilize the taste.
The shelf life of persimmon tincture is up to 2 years. Fortress – 26-28%.
