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Quince tincture

I am a great lover of homemade tinctures. I prepare this quince tincture every year in autumn, when quinces are most delicious and aromatic. The tincture is sweet and slightly tart.

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Ingredients

number of servings
1
  • 1 kg quince Added to
  • 1 litre Moonshine Added to
  • 500 grams sugar Added to
  • 1 pcs Vanilla stick Added to
  • 112 litres Waters Added to
  • lemon peel Added to
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Directions

60 min.
1. Step

Wash quinces thoroughly, cut them in half and remove the seed nests. Then we cut them into small pieces.

2. Step

Put quince into a large pot, pour 1.5 liters of water, add sugar, vanilla stick, lemon zest and cook over low heat for about 40 minutes, until the fruit softens and lets go of its juice.

3. Step

After this time, cool the fruit mixture and puree it through a thick sieve or cloth to get rid of any remaining skins.

4. Step

Add moonshine to the resulting juice, stir and transfer to a large jar or bottle.

5. Step

Keep the tincture in a cool and dark place for about 2-3 months, shaking the jar from time to time.

6. Step

After this time, pour the liquor into bottles. Ready! We can serve it and enjoy its unique taste.

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