Timing is Everything…Usually
Forget conventional notions of culinary time on this alcoholic
adventure. Your nose and your taste buds will tell you when
your cordial is complete. After a week, remove the wrap and
give your concoction a sniff. Most likely, it will have taken
on the color of the fruit you’re steeping. Dip in a clean
metal spoon and give it a taste. (Don’t double-dip!) Your
preferences will guide you from here. In general, the more delicate
the fruit, the less time it will take to give up all its flavor
and color. Berries are usually spent after a week, while citrus
and stone fruits should be soaked for at least a month.
Bottle It
Sterilize your bottles in a pot of boiling water. When your
brew is ready, line a regular metal kitchen strainer with
cheesecloth and place it over a bowl. Taste your creation
one last time and make sure you like it. Ladle your infusion
into the strainer, pressing the fruit with the back of the
ladle to squeeze out every last bit of juice. Ladle the strained
concoction through a funnel into the sterilized bottles, seal
with corks or screw caps, and store in a cool, dark place
until you’re ready to drink. Some cordials greatly improve
when they’ve aged for a month or two.
Package It
Homemade fruit infusions make great gifts. Use canning jars
or save wine or other pretty and unusual glass bottles. Create
your own labels, including ingredients (remember, just because
you don’t have a food allergy doesn’t mean that
everyone doesn’t). Use rubber stamps or design and print
labels on your computer. Bottle and cork and, for an extra
nice touch, drip food-grade wax over the top for an authentic-looking
seal. Package with a set of rocks or martini glasses, and
you’ve got a gift to remember. Don’t forget to
name your infusion. Get creative. After all, you made it!
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