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| CUISINE |
| Quince Vodka |
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My favorite vodka.
The longer it steeps, the better it tastes, gets more... "noble". It's really worth waiting.
I had a chance to drink a 2-year one. Quite thick, deep amber color,
a bit sweet, but a bit sour at the same time. Beautiful!
There are two types of the fruit: from a shrub and from a tree.
The shrub version is a bit smaller, but a bit more aromatic.
The fruit from the tree is bigger, in shape somewhat similar to pears.
- quince fruit
- sugar (1kg for every 1kg of fruit)
- spirit or clear vodka
- Wash the fruit, cut into quarters, remove seeds. Cut into small pieces.
And that's the hardest part, because these are very tough!
- Put the fruit into jars and cover with sugar.
- Cover with gauze. Leave for a week to 10 days.
- Pour spirit mixed half and half with water.
If using vodka, don't mix with water, but maybe add some spirit for it to be a bit stronger.
- Leave to steep for 2 weeks in a closed container.
Decant, throw the fruit out.
Leave to steep for another 6 months (minimum).
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