Scrub the orange
clean and stick the cloves in the peel. Pour the alcohol into a big
pot and hang the orange just above the surface (see picture). Close
the pot and leave it for 2 weeks. Dissolve the sugar in 2 cups of
boiling water. Allow this syrup to cool down and mix it with the
alcohol. Put the liqueur in a bottle and leave it for another week
before serving.
You can use
Cointreau in drinks like café orange
or in cocktails like Cosmopolitan
and Singapore Sling. You can also
use this liqueur in truffles.
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Put the quince
strips and the alcohol in a bottle and store it in a dark place;
shake once per day. After two weeks, strain the fluid. Dissolve the
sugar in 2 cups of boiling water. Allow this to cool down and mix it
with the alcohol. If the alcohol is not clear enough, you can filter
it by using a coffee filter and 4 crumbled tablets of Norit. Keep
filtering and changing the coffee filters until the fluid is
completely clear. If you do not have access to strong alcohol, you
can use vodka. In that case, try to dissolve the sugar in just a
little water, otherwise you end up with quince lemonade.
For recipes with
quinces, see also quince pie, quince jam and
baked quinces.
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