Fruit tinctures are mainly produced from fruit that is low in sugar, such as raspberries, currants and blackberries, which are most often wasted on many plots and plantations. Meanwhile, you can combine business with pleasure and use them to make delicious home-made tinctures.
Self-made tinctures cannot be distilled. Thanks to that, and also because of the abundance of fruit, in "manufacturer” Virtually everyone can have fun with tinctures.
The undeniable advantage of tinctures is this, that for their preparation you can use virtually all the fruits growing in our garden. It is such a household vacuum cleaner: we throw in fruit, which we have excess or which we do not like – and as a reward we get an aromatic drink, definitely cheering up.
Therefore, for the bottle with the future tincture - of course, following the recipe – we can throw in not only fruits as noble as cherries, apricots or peaches, but also the more common ones: currants, apples or plums.
Always wash all fruit thoroughly and remove the petioles. You should not rush with pitting them (removing stones). Some liqueurs even like fruit with stones. In addition to fruit, you should also get the right amount of sugar and alcohol. When we talk about alcohol, we always mean spirit and pure vodka – never colorful. We must also try to get a large glass bottle for maceration, bottles for pouring tinctures, preferably in a dark color, as well as a funnel and a cotton ball for straining syrup. A squeezing cloth is also often useful.
It is best to store ready-made tinctures in shaded areas, cool places, e.g.. in pantries or cellars. And one more thing – worth knowing, that the tincture is all the tastier, the longer it stands.
Many house masters jealously guard their own, original recipes, jako „house specialty”, that is the house specialty. Others are still experimenting with proportions, ingredients and aromatic additives. However, we advise all beginners to use the recipes that have been proven and guarantee social success.