Homemade quince fruit liqueur according to the recipe of Mr. Hieronim Błażejak
Quince and its fruits are often mistakenly called quinces.
The Japanese quince is a thorny and beautifully flowering shrub. Quince fruits are very aromatic, but hard and sour. They contain large amounts of vitamin C. Due to their sourness, they are not suitable for direct consumption, but they are ideal for jams, jellies and tinctures. They can also be dried and used in tea instead of lemon.
Quince, on the other hand, is a tree with fruits much larger than the quince, which are more suitable for jams than tinctures.
Quince tincture has a light golden color at the beginning, but over time it darkens to the color of strong tea.
We have been preparing the tincture according to the recipe of Mr. Hieronim Błażejak since 2011.*
I also recommend dried quince em> - a great addition to hot tea infusions or Cold Brew Tee.
- 1 kg of quince fruit (weight after cleaning, without seeds)
- 500 g of sugar
- 1 l of alcohol 70%
- cinnamon, vanilla, star anise - optional, at your discretion
- 40% vodka
- Quince fruits are washed, cut into eights or quarters, seeds are removed, put into a jar or demijohn and covered with sugar.
- Leave it in a warm room for 3 - 4 days or until the sugar dissolves.
- Shake the jar vigorously several times a day.
- When the sugar dissolves and the fruit releases juice, pour the whole thing with 70% alcohol.
- At this stage, we can add 1/3 star anise, 1/3 vanilla pod, 1 cm cinnamon stick.
- Mix everything thoroughly, close tightly and leave in a warm place for 3 months.
- After 3 months, we pour the liquid from the fruits, and pour them again with 40% vodka so that it covers them and leave for a month.
- After this time, we will get a slightly weaker tincture, which we can adjust the strength and taste of the first batch.
- We combine both tinctures according to our own tastes, of course, trying all the time to see if the taste suits us.
- We leave the tincture in a cool place for at least half a year, but we know from experience that it is tastiest after a year, the older the better.
The picture shows a two-year-old tincture, hence the dark color of the drink.
* Hieronim Błażejak - recipe published in Kitchen Magazine 10/2011