Despite the fact that pineapple is an exotic fruit, it is not difficult to make a fragrant homemade tincture from it. The main thing is to choose the right juicy and ripe specimen.
They also make pineapple: liquor, syrup
Tips before starting
Smell. A ripe pineapple should have a slight fruity aroma. If the smell is too strong, then it is overripe.
Leaves. Choose a fruit with a beautiful green top that is slightly wobbly. If the pineapple is green, then it will fit snugly against the “body”, and in the case of an overripe pineapple, it will easily come off.
Crust. It should be a little soft, but at the same time elastic. If black spots appear on it, then the fruit begins to rot.
Pulp. Slap the pineapple with your palm like you would a watermelon. If you hear a dull sound, then the fruit is fully ripe.
As an alcohol base, you can use moonshine without a strong odor, food alcohol, vodka and white rum.
Classic pineapple tincture
In this recipe, fresh pineapple can be replaced with canned at the rate of 500-600 grams per 500 ml of alcohol.
But it is important to understand that the drink will be less aromatic and its taste is not as pronounced as that of fresh fruit tincture.
Ingredients
Fresh pineapple – 1 pc.
Food alcohol 40% – 500 ml
Sugar – to taste
Method of preparation
We cut the peel from the pineapple, and grind the pulp with a blender or meat grinder.
We put the puree in a glass container and pour in food alcohol. We insist the tincture in a dark room at room temperature for about 12-14 days. It is advisable to shake the container every day.
After the specified time, the tincture must be filtered, sugar added to taste and filtered.
Then pour the pineapple tincture into a bottle and leave to rest in a cool place for a week.
And the most important stage is tasting.
Pineapple tincture with coconut
Instead of brown sugar, you can use ordinary white granulated sugar.
Ingredients
Pineapple – 1 pc.
Coconut shavings – 250 g
White rum – 1 l
Brown sugar – 200 g
Water – 200 ml
Method of preparation
Peel the pineapple and cut into 2-3 cm cubes.
Then mix it with coconut flakes and transfer to a container for infusion, then pour in rum. Leave for 2-3 weeks at room temperature in a room without exposure to daylight.
At the end of the infusion period, we filter the drink and squeeze the pulp.
Cooking sugar syrup.
After cooling, mix it with pineapple-coconut tincture, filter and bottle.
Before tasting, let it brew for about 7 days in a cool, dark room.
Relevance: 26.01.2018
Tags: Liqueurs, Liqueurs, Tinctures, Recipes for tinctures