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I went to visit my grandfather, and the first thing he did, according to tradition from my childhood, was treat my granddaughter to persimmons. I hate it because it leaves a characteristic strong astringent taste in the mouth. Seeing my dissatisfied face, grandfather said that it was time for me to find out the secret of an adult “smart” tincture.
Blog subscriber Artyom shared his story.
What ingredients and equipment will be needed
I never thought that a very tasty tincture could be made from my unloved persimmon. Now I want to reveal this secret to you. In addition, persimmon tincture is very easy to prepare on your own at home. To do this, you will need the main ingredients, a saucepan, a glass jar or a bottle.
I recommend the following proportions for the base:
- Belenkaya vodka – 1 liter (bought in Pyaterochka for 590 rubles);
- fresh persimmon – 5 pcs. (75 rubles);
- sugar – 200 gr. (the cost will be 8 rubles, I bought a kilogram for 46 rubles).
Persimmon recommend choosing a slightly unripe. From it, the drink will turn out not too cloudy and more juicy in taste (compared to tincture on overripe fruits). Persimmon should be dense and elastic, on the peel – no dents, dark spots.
Persimmon should be of very good quality, but do not be too manic about her choice. This is a fruit that is characterized by marks on the peel in the form of stripes and dots. And these are quite suitable specimens for tincture. The main thing – no traces of damage and rot.
I prefer vodka tincture. But you can cook a more budget option by replacing vodka with homemade moonshine. The cost of a liter of moonshine is within 100 rubles. The recipe is similar, but the budget savings are significant.
The cooking process
I wash the persimmon under hot water, then I cut off the peel from it. I cut it in half, take out the bones. I cut the pulp into cubes of 5-6 centimeters.
Pour the chopped persimmon into a saucepan, add sugar, mix. I close the lid, clean for 3 days in a warm dark place. Approximately this time is needed for sugar to turn into syrup.
It is very important to wait for the persimmon in sugar to reach this consistency.
I pour the resulting syrup into a bottle, add vodka there. I close the bottle and put it away for 2 weeks. Throughout this period, I shake the bottle of tincture daily. At the end of the exposure period, filter through cheesecloth.
What will be the result
I warn you right away – the tincture will turn out a little cloudy. But this is normal, so do not try to achieve perfect transparency through multiple filtrations.
A sunny persimmon astringent drink is an amazing result of my experiment.
The color is soft orange, attractive and tempting to sip. Characteristic notes of fresh persimmon predominate in taste and aroma. Alcohol goes far into the background, it is faintly felt in the aftertaste.
As a result, I received a little more than a liter of amazing tincture. At cost, its preparation cost me 673 rubles. But let me remind you that I cooked it on vodka. If, according to a similar recipe, you make tincture on home-made moonshine, save about 500 rubles.
How to serve and with what to use tincture
The tincture is best served chilled. The cold makes its taste more intense. Tried both cold and warm. At room temperature, the tincture becomes less desserty as the taste of alcohol begins to predominate.
Pairs very well with fruits. Persimmon tincture is especially impressed by the taste and aroma of citrus fruits (oranges, tangerines).
I tried many snacks, but with oranges, persimmon tincture leaves a unique aftertaste.
To my regret, this tincture does not harmonize very well with meat and fish dishes, so I do not recommend serving it on the table for dinner. As a snack, it is better to choose universal options – nuts, olives and even slices of cheese.
Pleasantly surprised that such an unusual tincture turned out from the “so-so fruit” – persimmon. If you also have recipes for delicious tinctures from unloved foods, be sure to share in the comments.
Dear readers, remember that alcohol abuse harms your body. Take care of yourself!