Pineapple ginger liqueur |
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4 cus gehakte ananas 2 lepels geconfijte gember 1/4 cup sinaasappelmunt of 'lime balm' 4 cups witte rum 1/2 cup witte wijn 1 cup suiker 1/2 cup water |
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BereidingCombine the fruit, ginger, orange mint/lime balm, rum, and the wine in a large jar with a tight-fitting cover. Place in a cool, dark place to steep for 1 month.Crush the fruit slightly with a wooden spoon or potato masher and steep for another 4 days. Strain the liquid, pressing as much juice as possible from the pineapple, then filter. Boil the sugar and water together in a small saucepan until the sugar is dissolved; cool, then gradually stir into the liqueur, tasting as you go. When the liqueur has reached the desired level of sweetness, bottle and age for an additional 3 weeks in a cool dark place. (Makes about 1 ½ quarts)... Note: Amounts will vary according to the ripeness of the fruits and the quantity of ingredients used. |
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