Pineapple tincture: 2 recipes at home
Despite the fact that pineapple is an exotic fruit, it is not difficult to make a flavorful homemade tincture from it. The main thing is to choose a juicy and ripe specimen.
It is also made from pineapple: liquor, syrup
Tips before you start
The smell. A ripe pineapple should have a slight aroma of fruit. If the smell is too pungent, then it is overripe.
Tops. Choose a fruit with a beautiful green top that sways slightly. If the pineapple is green, then it will fit snugly to the "body", and in the case of an overripe pineapple, it will easily come off.
The peel. It should be slightly soft, but still elastic. If black spots appear on it, then the fruit begins to rot.
The pulp. Pat the pineapple with your palm like a watermelon. If you hear a dull sound, then the fruit is fully ripe.
As an alcoholic base, you can use low-odor moonshine, food alcohol, vodka and white rum.
Classic pineapple tincture
In this recipe, fresh pineapple can be replaced with canned pineapple at the rate of 500-600 grams per 500 ml of alcohol.
But it is important to understand that the drink will be less aromatic and its taste is not as pronounced as that of a fresh fruit tincture.
Ingredients
Fresh pineapple - 1 pc.
Food alcohol 40% - 500 ml
Sugar - to taste
The method of preparation
Cut the peel off the pineapple and grind the flesh with a blender or meat grinder.
Put the mashed potatoes in a glass container and pour in the rubbing alcohol. Insist the tincture in a dark room at room temperature for about 12-14 days. It is advisable to shake the container daily.
After the specified time, strain the tincture, add granulated sugar to taste and filter it.
Then pour the pineapple tincture into a bottle and leave it to rest in a cool place for a week.
And the most important stage is tasting.
Pineapple tincture with coconut flakes
Instead of brown sugar, you can use regular white granulated sugar.
Ingredients
Pineapple - 1 piece.
Coconut flakes - 250 g
White rum - 1 л
Brown sugar - 200 g
Water - 200 ml
The method of preparation
Peel the pineapple and cut it into 2-3 cm cubes.
Then mix it with coconut and transfer it to a container for infusion, then pour rum. Leave for 2-3 weeks at room temperature in a room without daylight.
After the infusion period is over, strain the drink and squeeze out the pulp.
Making sugar syrup.
After cooling, mix it with pineapple-coconut tincture, filter and bottle it.
Before tasting, let it brew for about 7 days in a cool, dark room.
Update: 26.01.2018
Category: Liqueurs and Tinctures