Tincture on apples on moonshine

For the preparation of apple tincture, autumn varieties of apples are best suited. In summer sour fruits there is not enough sweetness and aroma, the drink will not turn out as fragrant as it should be.

Ripe apples are mine, not cleaned. We remove the damaged areas, cut in half, remove the seeds and the core. Cut the pulp together with the peel into small pieces, cubes or straws.

The 2-3 liter jar is washed and dried so that there are no water drops left. We put the sliced apples in a jar and pour alcohol so that it is 2 cm higher than the fruit. In the classic version, moonshine is used, then we can talk about the complete naturalness of the product and independent home cooking without unnecessary additives. If desired, you can replace moonshine with high-quality vodka or even cognac. In each case, you will get a different aftertaste.

Leave the jar open for 20 minutes, during which time the apples will absorb the liquid and it will become visually smaller. Add a little more so that the height is still 2 cm above the fruit. We close the lid and put it in a cool, dark place for a week or two for infusion. It is best to keep the tincture for 10 days. During this time, we do not disturb the tincture, do not mix anything and do not turn it over.

When the infusion process is completed, filter the tincture through gauze. Apple slices will no longer be needed, but you can use them in other recipes.

Preparing sugar syrup for the final stage of tincture preparation. In a saucepan, combine water and sugar, bring to a boil and boil over low heat for 3-5 minutes. If foam forms, remove it. Leave the syrup to cool to room temperature. You can pour it from a cold plate, then the process will go a little faster.

When the sugar syrup has cooled, combine it with the tincture, mix and leave for 2-3 hours to infuse. After the process is completed, we filter the liquid through a layer of cotton wool. The finished tincture is poured into glass bottles and stored in a cool place.