Service: 5 SWEET LIQUEURS

SERVICE: 5 57018 SWEET cooking LIQUOR is non-existent, the preparation is done in a Flash.

It only remains to wait with patience that ripen infusions and then enjoy your homemade treasures.

Peaches and CINNAMON Wash very well 1 kg of yellow-fleshed peaches, small, mature and sodas.

Dry them with kitchen paper, without peeling them.

Bucherellatele in various places with a toothpick.

Put in glass jars wide mouth with peaches.

Pour over 1 kg of sugar and an l of alcohol from fruit (95 degrees): alcohol and sugar must completely cover the peaches, add a small piece of cinnamon stick (about 1 cm).

Close the jars with airtight caps and let soak 20 days, and overturn every 3-4 days and shake.

The liquid flows formed in the vessels with a strainer to meglie thick.

Strain it through a filter paper (you can buy it in pharmacies) with you lined colander.

Bake the liqueur in bottles with airtight caps and let rest for 2 months before they consume it.

The idea more if you like a denser, liquor does not pass with the paper filter (caution, because remains murky!).

Suitable comn dessert or to flavor ice cream and frozen desserts.

AROMATIC SEED pour into a strainer, close-mesh net 25 g of aniseed, 25 g 25 g of cardamom and cumin seeds.

Wash under cold water jet and let them drain very well.

2 put them in glass jars with airtight lid and pour into each jar 1/2 l of alcohol at 95 degrees.

Add some orange rind, without the white part, and close the jars.

Let it sit the pots a week in a place not too cold, and overturn and shake every day.

The colander lined with a dense texture towel and pour in 2 shots, the contents of the vessels, raising the alcohol in a container below.

Formed a bassoon with the canvas containing the seeds and squeeze with your hands to extract all the liquid.

Dissolve 1 kg granulated sugar in an l of water, bring to a boil, skim and simmer 5 minutes.

Merged cold syrup with alcohol.

Filter with paper filter and pour into bottles, joining in each bottle a spiral of orange peel.

Stow 'em tight and let stand 2 months.

The idea in more you can prepare the syrup, adding a packet of vanillin.

LEMONS and brandy Wash very thick Peel lemons at 15 and no preservatives.

Dry and cut into the Peel without the white part below.

Put the zest in a glass jar with hermetically sealed and pour over 170 g caster sugar, 400 ml of alcohol at 95 degrees and a litre of brandy.

Close the jar airtight CAP and cn make rest the liqueur 3 months, shaking the container 2/3 times a week.

Strain the liqueur through a dense mesh strainer, collecting the liquid.

Once again pass through sieve lined with a paper filter.

Bake the liqueur in bottles with the opening not too tight.

Wash very well and dry a kunquat for each bottle.

Engage in any small fruit a clove and place in each bottle.

Close tightly and let stand 4-5 months.

The idea in more you can put in each bottle also a vanilla pod.

Suitable as a digestif, complete ice cream or sponge soak Spain by stuff of creams.

Of coffee and cocoa pour into a glass jar 100 g of ground coffee and 50 g of cocoa powder.

Add 400 g of alcohol at 95 degrees, stirring with a wooden spoon to dissolve the two powders.

Close the jar with an airtight lid and let rest 2 days, shaking the Pan 3-4 times.

In a saucepan, mix 400 g granulated sugar with 350 ml of water.

Bring slowly to a boil, stirring frequently, simmer a minute and remove from heat.

Let the syrup cool down and add it to the ingredients in the jar.

Close again and let it sit 10 liquor-12 days, flipping and shaking the jar every day.

Strain the mixture through a paper filter, changing it several times.

Bake the liqueur in bottles, Stow 'em tight and let ripen 2 months.

The idea for a more refined liqueur 50 ml of alcohol be replaced with equal amount of Brandy.

Suitable as a digestif, but also to be served with boiling water, when it is very cold.

Mint and Pour VODKA into a glass jar 50 g of dried mint leaves and cover with 500 g of alcohol at 95 degrees and 50 ml of vodka.

Close hermetically and let marinate for 5-6 days, stirring and shaking the jar once a day.

Pour into a pan 300 g granulated sugar and 200 ml of water.

Bring to a boil, stirring until sugar is completely dissolved.

Let cool the syrup and pour it into the glass jar; mix well.

Close with the hermetic CAP and let it sit overnight.

Filtered through a mesh strainer lined with a dense, textured fabric is not too wide, the liquid of maceration.

Collect the mint leaves into a bassoon and strizzatele with your hands to squeeze all the liquid.

Passed the liquor obtained again through a sieve lined with a paper filter.

Bottled, sealed with caps lock and take 2 months to ripen.

The idea in more you can dry your own mint, leaving it in the Sun or in the oven on to 60ø.

-70ø, until he lost all the moisture.

To get 50 g of dried leaves, from about 1 kg of fresh leaves.

Suitable as a digestif or to flavor ice cream, sorbet or frozen desserts.