Do you make your own extracts and tinctures? I do. With a little modification to my original process, I have found that I not only get great full-flavored tinctures, but the vodka-infused fruit left behind is pretty cool, too!
This is a measurement-less recipe as the time of year, fruit used, personal taste, and your location will affect how much vodka and fruit you need.
You will Need:
1 1-Quart mason jar
Fruit of choice
If fruit is small, like berries or grapes: wash and leave whole.
If fruit is larger, like peaches or pineapple: wash, peel as needed, and cut into rough, thumb-sized chunks.
Fill sterile mason jar with fruit, then add vodka to brim.
Pour the whole lot into a sauce pot over low heat (I do mean the very lowest possible setting on your stove).
Warm the fruit, but do not cook or stir it. Takes about 15-30 seconds.
Transfer everything back to the mason jar. Cap tightly and store in a cool dark place.
On the 3rd day, strain most of the fruit bits out of the liquid.
Transfer the strained fruit to a cookie sheet and into the freezer. When fruit pieces are solid, transfer to a freezer-burn resistant container (This is your BoozeyFruit).
Reseal the liquid and remaining fruit, and put back into a cool dark place for at least six more weeks (This is your tincture).
The best part? Everything gets used! I still kick myself when I think of all that fruit I wasted over the years.
I have done this with vanilla beans, and then used the infused beans (made into a paste) instead of extract in a couple of my baking adventures.
The flavor overwhelmed my sugar cookie recipe, but really made my sage bread stand up and shout!