In the summer, there are all conditions for the preparation of aromatic fruit infusions. Some of them are prepared with the addition of alcohol, some have a natural strength obtained during the fermentation process.
It is necessary
-
- For apricot tincture:
- 1.6 kg apricots
- 200 g sugar
- 7 dried cloves
- Cinnamon
- nutmeg
- For cherry tincture:
- 2 kg cherries
- 1.5 liters of alcohol
- 500 gr sugar
- Vanilla sugar
- 6 cherry pits, crushed
- For medicinal tincture:
- Vodka - 0.5
- Propolis - 10 gr
- Linden blossom - 1 tsp
- Prunes - 50 g
- Thyme - 1 tsp
- Mint - 1 tsp
Instructions
Step 1
Apricot tincture.
Finely chop the apricots, break the seeds, remove the kernels and grind them in a coffee grinder. Place apricots and crushed kernels in the bottle. Cover with water, add sugar, cinnamon, cloves and nutmeg. Close the bottles, put in a dark place for 2-3 weeks, shaking occasionally. Pour into portions and let it brew for a couple of months.
Step 2
Cherry tincture.
Sort the cherries, rinse and dry on a napkin to absorb excess liquid. Place the cherries in a 3 liter jar, cover with alcohol, sugar, vanilla sugar and cherry pits. Cover the jar with a napkin, close the lid and place in a sunny place. Shake the jar periodically, watch the sugar dissolve. After three months, strain and bottle.
Step 3
The tincture is medicinal.
Finely chop the prunes, mix with linden blossom, thyme, mint and cover with vodka. Close the bottle tightly and place in a warm place for 2 months. Strain the tincture, add propolis, close again and let it brew for another month.
