Homemade ranetki tincture is yellow in color with a rich apple aroma and taste. There are almost no alcohol tones in the drink. When prepared properly, ranetki are better suited for tinctures than many other varieties of apples, especially summer ones.
You can use ripe ranetki of any variety, as long as the fruits are free of rot, mold and other signs of spoilage. Store-bought vodka, odorless double-distillation moonshine (fruit or sugar) or ethyl alcohol diluted with water are suitable as an alcohol base. You can also take gin (will give light juniper tones) or cognac (notes of aging will appear in the taste).
Ranetok tincture recipe
Ingredients:
- ranetki – 1 kg;
- vodka (moonshine, alcohol 40-45%) – 1 l;
- sugar (honey) – to taste.
Technology of preparation
1. Wash the ranetki, cut out the damaged and rotten parts. Cut the apples in half, then remove the cores and pits.
Attention! Be sure to remove the bones, otherwise the drink will be bitter.
2. Cut each slice into 4 more parts, do not remove the peel.
3. Put the apples in a jar for infusion. Pour in the alcohol base. The liquid should completely cover the wounds by at least 1-2 cm, if necessary, add more vodka or moonshine.
4. Close the jar tightly. Transfer to a dark place at room temperature. Leave for 50 days. Shake once a week.
5. Strain the finished tincture from ranetki through cheesecloth or sieve, squeeze lightly.
6. Taste the drink, optionally sweeten with sugar or liquid honey to taste.
To reduce the strength, you can prepare sugar syrup: mix water and sugar in equal proportions, bring to a boil, boil over low heat for 3-5 minutes, removing foam, then cool to room temperature and pour into apple infusion.
7. Pour the drink into bottles for storage. Close hermetically. If sweetened, leave in the refrigerator or cellar for 2-3 days to stabilize the taste.
Away from direct sunlight, the shelf life of tincture from ranetki is up to 3 years. Fortress – 30-34% vol.
