Pumpkin tincture: 3 recipes at home
During the pumpkin season, when the harvest is in, the pies are made, and there is still plenty of pumpkin to go around, you can make delicious tinctures. It's simple and uncomplicated.
It is also made from pumpkin: the moonshine, syrup, a beer keg
Pumpkin tincture on alcohol
Incredibly delicious alcoholic drink with a pleasant aroma. It is also popularly known as "Garbuzovka" or tincture of moonshine on a pumpkin. The list of ingredients for creating a tincture is given on the basis of a liter jar.
Ingredients
Pumpkin - about 1 kg
Alcohol 50 degrees (or moonshine) - 800 ml
Honey - 1 tbsp. spoon
The method of preparation
Peel the pumpkin from the skin and seeds, cut it into slices of about 5x5 cm in size.
Put the resulting pieces in a jar and add honey.
Pour the ingredients with the alcohol chosen for the preparation of the drink and leave the resulting suspension for 2 weeks in a dark place, while not forgetting to shake it from time to time.
After the expiration of the period, the liquid must be drained and left to infuse again for a week, without shaking.
At the end of the period, a dense precipitate should form, which is difficult to filter. Its upper layers should be drained using a special tube, and then additionally filtered with a cotton filter. The precipitate can also be filtered and the resulting liquid can be drained to the main liquid.
As you can see, the recipe is quite simple and is the easiest of all the options. In the end, you should taste the resulting alcohol and sweeten it if necessary.
Pumpkin tincture with vodka
Connoisseurs of this pumpkin liqueur say that it is similar to the famous Pumpkin Smash liqueur, which is produced by the famous and popular Dutch alcohol company Bolsom. True or not - we will find out after preparing the drink.
Ingredients
Pumpkin - 1 kg
Vodka - 1 liter (or less, depending on the desired alcohol strength)
Sugar - 150 g
Water (for making syrup) - 150 ml
Ground cinnamon, nutmeg - a pinch each
Vanillin - 10 g
The method of preparation
Peel the pumpkin and cut it into 5x5 cm pieces.
Put the slices in a container and pour vodka. Leave the resulting mixture to infuse in a darkened place for a 2-week period, shake occasionally.
After the expiration of the period, drain the resulting liquid and re-infuse for a week, no need to shake.
After a week's infusion, a thick, difficult-to-filter sediment should appear. Drain the upper fractions with a straw, then pass them through a cotton filter again. Alternatively, you can filter out the sediment, and then combine the resulting liquids.
In parallel with the creation of pumpkin tincture, we make a standard sugar syrup.
Mix the finished tincture and syrup, then leave to infuse in a cool dark place for several weeks.
After the time has elapsed, the liquid should be filtered again.
This recipe provides for the infusion of tincture for 2-3 months after the second filtration procedure. During this period, the taste will become more harmonious and milder, the aromas of the combined drinks will create a pleasant fragrant bouquet.
Pumpkin cream liqueur with pumpkin rum
As an alternative to simpler recipes, you can also familiarize yourself with a more complex and expensive recipe that will allow you to get a typical "ladies'" alcohol. It is a great option for digestif and is also good for creating various cocktails. Housewives also use the drink to soak cakes for baking.
Ingredients
Rum - 0,5 л
Regular sugar - 1 cup
Cane sugar - 1 cup
Pumpkin puree - 450 g
Cinnamon - 6 small sticks
Cloves - 6 pieces.
Vanilla - a pinch
Water - 0.5 liters or less (depending on the desired strength of the drink)
The method of preparation
Pumpkin, weighing about 1 kg, cut into 4 pieces. Free it from the pulp, do not remove the skin.
Put the resulting parts in the oven, skin side down, preheating it to 170-180°C. Leave for 45-90 minutes (watch for readiness).
When the pumpkin has softened, remove it from the oven and peel it off. Turn the resulting pulp into minced meat with a blender. This is how to make the necessary puree.
Now let's move on to the tincture itself. Pour water into a saucepan, add sugar and bring to a boil, skimming off the foam.
After the sugar is completely dissolved, add 450 g of prepared mashed potatoes and aromatic spices to the syrup. Mix thoroughly and whisk with a whisk.
Leave the mixture to cook for 30 minutes over low heat.
Cool and filter the resulting liquid . For this procedure, a rag of loose texture or gauze folded in several layers is well suited. Place the cloth in a colander, pour the mash into it and leave it for a while to drain. Squeeze out the leftovers if you wish, but without enthusiasm so that no sediment gets into the drink. Repeat the filtration if necessary. The recipe is designed to produce 2-2.5 cups of liquid.
Immediately add rum to the resulting still warm drink and let it cool.
After that, put the container with the drink in a darkened warm place for 2-3 weeks.
If the liqueur seems cloudy, pass it through a cotton filter again. But the drink will not and should not become completely transparent, since its structure is creamy. After additional filtration, the container must be put away again for a month, but in a cool place.
Update: 11.06.2018
Category: Liqueurs and Tinctures