Contents
The weak aroma of kiwi can be supplemented with lime zest and cardamom, and excess sourness can be neutralized with sugar. The result is a kiwi liqueur with a characteristic taste for this fruit and a bright citrus smell, in which notes of cardamom can be traced. The technology of preparation is standard.
Kiwis should be ripe, maybe even a little overripe, but without rot and mold. The stronger the aroma of the fruit, the richer the smell of liquor will be.
As an alcohol base, you can take store-bought vodka, ethyl alcohol diluted to 40-45% or fruit moonshine (preferably double distillation). Any other spirit will interrupt the subtle notes of kiwi.
kiwi liqueur recipe
Ingredients:
- kiwi fruits – 6 pieces;
- vodka (alcohol, moonshine) – 0,5 l;
- lime – 1 piece;
- cardamom – 1 box;
- sugar – 50-150 ml;
- water – 50-100 ml (optional).
Honey does not go well with the taste and aroma of kiwi, so it is better to use sugar, preferably cane.
Preparation
1. Peel the kiwi, cut the flesh into slices 0.4-0.7 cm thick and put in a container for infusion – a glass jar.
2. Rinse the lime in hot water and wipe dry to remove the preservative used to treat the fruit. Gently use a knife or vegetable peeler to remove the zest from half a lime, the green part of the peel without the bitter white flesh. Add the resulting zest to the kiwi.
3. Crush the cardamom pod, extract half of the seeds and add them to the other ingredients.
4. Pour in the alcohol base (vodka, alcohol, moonshine), which should completely cover the kiwi pulp, add more alcohol if necessary.
5. Stir, seal tightly. Leave in a dark warm place for 10 days. Shake once a day.
6. Strain the finished infusion through 2-3 layers of gauze, do not squeeze the pulp, otherwise the drink will become cloudy.
7. If you need a strong liquor, just add sugar to taste and stir until the sugar dissolves. To reduce the strength of water and sugar (proportion 1: 2), boil the syrup, cool it to room temperature and add to the infusion.
8. Pour the resulting kiwi liquor into glass containers, close tightly, transfer to the refrigerator or cellar for 3 weeks.
9. Remove the finished drink from the sediment, filter through cotton wool or a coffee filter, then bottle it for storage.
Away from direct sunlight, the shelf life of homemade kiwi liqueur is up to 1 year. Fortress – 20-26% vol.
