Recipe for rhubarb tincture with the addition of strawberries and oranges. Homemade preserves - tinctures
Rhubarb tincture can be prepared only from rhubarb itself, it is also tasty. However, I recommend adding strawberries and oranges to the rhubarb. Strawberries are in season around the same time as rhubarb, and oranges can still be bought juicy and tasty. For my tincture, I used organic Sicilian oranges, which season ends in May.
- 1 kg of rhubarb stems
- 250 g of strawberries
- 2 - 3 oranges - pulp and peel
- 2 tablespoons of lemon juice
- 400 g of sugar
- 1 l of 70% spirits
- 1 vanilla pod, halved lengthwise - optional
- Rhubarb stems are washed and dried, in this recipe it is not necessary to peel the rhubarb.
- Clean the strawberries, rinse, drain and cut off the stems.
- From the washed and dried oranges, cut or grate the skin without the white albedo, from which we then peel the fruit.
- Rhubarb, strawberries and oranges are cut into pieces and placed in a jar or demijohn.
- Add sugar, grated orange peel, lemon juice, vanilla pod, pour alcohol, close tightly.
- Leave it in a dark and cool place for 3 - 4 weeks.
- From time to time, shake the jar so that the sugar dissolves completely.
- After 3 - 4 weeks, decant the liquid from the fruit, filter it, pour it into bottles and leave it in a dark and cold place for at least 3 months.
- The remaining fruit from the tincture is still worth using. We can rub them through a sieve to get a puree. From such a fruity, slightly alcoholic mousse, we can prepare delicate, refreshing drinks for adults for a summer evening. Just dilute the fruit puree with sparkling water, add ice cubes and you're done.
Your email address will not be published.