Quince Liqueur for Very Patient
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- Quince (s), only the peel and core
- Vodka or double grain
- sugar
- water
- Vanilla pod (noun)
Print Recipe
Pin Recipe Instructions
- This liqueur can be prepared if you have to peel and core quinces for compote or cake.
- Pour schnapps into a large glass vessel. Gradually add the quince shells and core. Always make sure that there is about twice as much schnapps as the core casing in the vessel, so add more schnapps if necessary.
- Let it stand for about a year (!). Then filter and measure the liquid. Boil 400g sugar per liter of schnapps with 400ml water and a vanilla stick for a few minutes, then remove from the stove and stir in the schnapps. Let cool, remove the vanilla and bottle the liqueur. Leave open for 24 hours, then close. Let it rest for at least 2 months.
- This liqueur tastes better the older it is.
- I made my last one 7 years ago, it tastes fantastic!
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