The quinces must be frozen once before processing, either outdoors through frost or in the freezer. After thawing, they must then be processed immediately. Freezing makes the liqueur more flavorful and the quinces are no longer as hard, making them easier to grate.
Remove the fluff from the quince. It works well in water with the coarse side of a dish sponge. Then quarter the fruit and remove the flower or stem base and core. Please do not peel the quinces.
Now grate the fruits coarsely - the easiest way is with the food processor. Add the sugar to the mixture of juice and pulp (mash) and let it rest overnight.
Then it is best to fill the mash into a large bulbous glass vessel (e.g. floor vase with a wide opening). Add the alcohol, lemon juice and the remaining ingredients and stir everything together. Cover the vessel with a clean towel and aluminum foil over it (preferably with a rubber band that is attached to the vessel) and place it in a bright, sunny place. The mixture now has to mature for a month and should be shaken about once a day.
It is advisable to wash all kitchen utensils you use immediately, because quinces quickly and permanently color everything brown.
After a month, pour the mixture out of the container and strain all solid components, ideally with a sieve cloth, and press the mash well. The resulting clear, amber-colored liquid is very aromatic, but has to mature again - this time preferably in the dark cellar. Put it back in the glass jar and cover it again with a towel and aluminum foil.
After another month, the liquid obtained is cleaned with the help of coffee filters so that the liqueur becomes clear and then filled into decorative bottles - we are happy to take 350 ml bottles with corks. Replace the filter bag often, as the suspended matter clogs the filter bags very quickly and the liqueur then only flows through very slowly.
Let the liqueur mature in the bottle for a month in the dark and then enjoy it chilled or poured over sparkling wine.
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