I have taken the photos for this post ages ago, and I would have waited a bit longer if I had not seen KyotoFoodie's blogpost about Quince liquor. I find it interesting that some recipes are rather universal. In France, sour cherries are commonly used for making liquor ('cerises a l'eau de vie', my favorite!), and although we had quince in the garden, we never made liquor with it, instead we made jelly and paste with it. However I have tasted some Quince eau de vie in Strasbourg, and I consider it my favorite alcohool, it is so tasty!!
So in this post, I'll give you a recipe to make your own cointrea. You need
- 1 ORGANIC orange (or a few kumkat or a few smaller citrus)
- 1 preserve jar
- strong alcohol (eau de vie)
- sugar (1/3rd of the volume of alcohol)
- 1 bit of kitchen string
Pour the alcohool in the jar with the sugar, then suspend the fruit(s) above the alcohol - without direct contact - then place in a dark place for 3 months, that's it!
You can use the fruit(s) cut in little pieces in crepes or pancakes, it is delicious!