Kiwi tincture of vodka (alcohol, moonshine) – color can be deceiving

Kiwi (the second name is “Chinese gooseberry”) combines the taste of strawberries, bananas, melons, apples, pineapples and cherries. The problem is that only fresh fruits have these advantages. To taste, kiwi tincture can be confused with lemon liqueur. Even the color of the finished drink will not be green, but yellowish. But the light sourness perfectly levels the burning taste of alcohol, as a result, even a strong version is drunk easily and pleasantly.

To prepare the tincture, ripe (possibly overripe) kiwis are required, the main thing is that the fruits are not rotten, and the pulp is black. The optimal alcohol base is vodka or ethyl alcohol diluted with water, well-purified moonshine (preferably double distillation) is also suitable.

Ingredients:

vodka (moonshine, alcohol 40-45%) – 0,5 liters;
kiwi fruits – 4 pieces;
sugar (honey) – 50-200 grams (optional);
water – 50-100 ml (optional);
dried orange or lemon zest – 5 grams (optional).

I advise you to add sugar or honey after insisting. Water (added along with sugar as a syrup) is required only to reduce the strength. The zest gives the drink interesting notes of flavor, but only the top yellow (or red peel) without white pulp is suitable, otherwise bitterness will appear.

kiwi tincture recipe

1. Wash and peel kiwi fruits.

Attention! Due to the high acidity, kiwi peel can burn the mucous membrane of the oral cavity and cause intestinal dysbacteriosis, therefore it is not recommended for use.

2. Cut the pulp into pieces and grind in a blender or an electric meat grinder.

3. The resulting mass, together with the released juice, is put into a container for infusion – a glass jar or bottle. Add zest (optional).

4. Pour in the alcohol base. Mix.

5. Close the container hermetically, transfer for 30 days to a dark place at room temperature. Shake every 3-4 days.

6. Filter the finished homemade kiwi tincture through gauze, squeeze the cake well.

7. Taste it. If desired, add sugar (honey) or boil syrup: mix water and sugar in a saucepan, bring to a boil (in the case of honey, heat to 50-60 ° C), boil over low heat for 4-5 minutes, removing foam. Cool the syrup to room temperature before pouring.

8. Leave the tincture in a hermetically sealed glass container for 2-3 days to stabilize the taste. If turbidity or sediment appears, filter through a coffee filter or cotton wool.