Pumpkin, when insisted on strong alcohol, does not give an obvious vegetable flavor like other gourds, therefore it is used for making tinctures and liqueurs. One of the most successful recipes for pumpkin tincture, we will consider further. You get a drink with a rich aroma and mild taste.
You need a ripe pumpkin of any variety. The shade of the tincture depends on the color of the pulp, otherwise there is no difference. The flesh should be elastic and dense, without rot, mold and blackening. Vodka, diluted ethyl alcohol, well-purified moonshine, cheap cognac, light or dark rum are suitable as an alcohol base.
Ingredients:
- pumpkin – 1 kg (peeled pulp);
- vodka (alcohol, moonshine) – 1 liter;
- sugar (liquid honey) – 50-200 grams (to taste);
- water – 100 ml;
- vanilla sugar – 10-15 grams;
- ground cinnamon – 1 pinch (optional);
- nutmeg – 1 pinch (optional)
Pumpkin pulp goes well with honey, but sugar will also work. Add vanilla, cinnamon and nutmeg to taste.
pumpkin tincture recipe
1. Cut the pumpkin into slices, remove the peel, seeds and entrails.
2. Grind the peeled pulp with a blender or meat grinder, then place in a glass container for infusion. Add alcohol base and seal tightly.
3. Infuse for 14 days in a dark place at room temperature. Shake every 2-3 days.
4. Filter the resulting pumpkin infusion through several layers of gauze, squeeze the cake to dryness.
5. Mix water and sugar in a saucepan, bring to a boil, boil for 3-5 minutes over low heat, removing foam from the surface. Ready syrup (foam no longer appears) remove from the stove, add vanilla sugar, cinnamon and nutmeg. Stir, cover, cool to room temperature.
If honey is used, heat the syrup no higher than 40 ° C so that the beneficial substances remain.
6. Mix cold sugar syrup with pumpkin tincture. Close, insist in a dark place for 10-14 days without shaking. A layer of sediment should form at the bottom.
7. Carefully drain the tincture through a tube, without touching the sediment. Filter the drink through cotton wool or a coffee filter to clarify (optional). Taste and sweeten as desired.
8. Bottle for storage. Leave for 2-3 days in the refrigerator or cellar to stabilize the taste.
The shelf life of pumpkin tincture away from direct sunlight is up to 2 years. Fortress – 25-28%.
