Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 3 c. Ripe boysenberries
- 3 c. Sugar
- 3 c. Water
- 2 x 3 inch long cinnamon sticks, broken in half
- 4 whl cloves
- 3/4 c. Premium French brandy
Direcciones
- In a food processor fitted with the metal blade, or possibly a blender, briefly puree the boysenberries to a coarse consistency. Set a jelly bag or possibly fine-meshed sieve lined with 2 layers of dampened cheesecloth over a large nonreactive bowl. Pour the puree into the jelly bag or possibly sieve and let the juice drip through for about 3 min. When it slows to an occasional drip, press firmly on the puree with the back of a large spoon to yield more juice, being careful not to force any pulp through. The puree should yield 1 1/2 to 1 2/3 c. of juice.
- In a large, heavy nonreactive saucepan over medium heat, combine the sugar, water, cinnamon and cloves. Heat the mix, stirring often, for about 4 min. When the sugar begins to dissolve, reduce the heat to low.
- Continue to heat, stirring constantly, till the sugar has completely dissolved and the mix is clear, 4 to 6 min longer. Remove from heat and transfer the sugar mix to a medium nonreactive bowl. Let stand at room temperature to cold completely. Remove and throw away the spices. Gently whisk the boysenberry juice and brandy into the cooled sugar mix till well blended.
- Using a funnel, pour the boysenberry cordial into dry, sterilized bottles, leaving 1/2 inch head space. Cap or possibly cork, using new corks, and store the bottles in the refrigerator. Let the cordial mellow in the refrigerator for 3 weeks. Store, refrigerated, for up to 6 months. Serve at room temperature.
- Makes 4 pint-sized bottles.
- NOTES : You can use frzn boysenberries in this recipe, that has been made in American homes since colonial times. When packaged in a decorative bottle, this libation makes a great gift.
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
