Quince Liqueur
by Editorial Staff
Summary
| Prep Time | 1 hr 20 mins |
| Total Time | 1 d 1 hr 20 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 ½ kg quince (s)
- 300 g suar
- 1 stick cinnamon
- 1 teaspoon clove (s)
- 0.5 liter ½ schnapps (grain or vodka)
Print Recipe
Pin Recipe Instructions
- Rub the quince well with a cloth, then cut the whole fruit into small pieces and finely chop in a blender or food processor.
- Put the mixture in a sturdy cloth and squeeze out thoroughly. It should make about 0.5 liters of juice. You can get larger quantities in the wine press.
- Mix the quince juice with the sugar, cinnamon and cloves in a porcelain or glass bowl (jug) and place in the refrigerator for about 24 hours.
- The next day remove the cinnamon and cloves from the juice, mix it with the alcohol and pour it into a sealable glass. Let the mixture stand in a bright, warm place (e.g. window sill) for 3-4 weeks. Shake occasionally. I fill in soda bottles.
- Fill the finished liqueur through a filter bag into hot-rinsed bottles. Close the bottles tightly.
- Ingredients for 4 bottles of approx. 0.25 l each.
- Tip: Scheduled for autumn, it will be ready on time for Christmas!
- Shelf life: 1 year.
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