Deliciousness in a bottle: the aroma of red fruit and sweet spices. This version is very wintery and festive. We also think that due to the high alcohol percentage it is more suited for the colder months of the year. For a more summery interpretation you could chose fresh strawberries and raspberries or watermelon.
7 – 30 days
Young Jenver, at least 35% alcohol content *
Freeze dried red fruit, chopped to very small pieces
Spiced coconut blossom sugar
Whole cane sugar
- We used 1 tbsp of whole cane sugar, 1 tsp of spiced coconut blossom sugar and 2 tbsp of freeze dried red fruit per 100ml of alcohol.
- Start with the sugars, then add the fruit and top up with the alcohol finally. Make sure your fruit bits are really small, so when they swell up as they get drenched with alcohol, they can just pour out of the bottle rather then remain trapped inside.
- Let it all infuse for at least 7 days in a cool and dry place. We did not taste a great difference after 30 days anymore. Hence our recommendation to not infuse for longer than 30 days.
- Shake the bottle every day to make sure the sugar dissolves and the fruit moves around.
- The liqueur is fabulous by itself – or mixed into a cocktail with cranberry, apple juice and soda water.
* Alcohol content at least 35%: this makes sure that your freeze dried fruit doesn’t get all mouldy. Should you decide to use a lower % alcohol and/or fresh fruit: then you have to keep the concoction in the fridge for no longer than 7 days. Let it infuse for 3-5 days and then consume it quickly. Clearly, I this case the fruit will not be able to give off the maximum of its taste into the alcohol but it is still lovely to experiment with different varieties of fruit and alcohol strengths.
Here are the exact things we used:
- Young Jenever: we used Zuidam Jonge Jenever
- Freeze dried red fruit: we used raspberries, strawberries and cherries. droogfruit.nl delivers all that the heart can desire in a freeze dried version: fruit, powder… Freeze dried fruit and powder is fabulous for breakfast cereal and baking, too. You can also use the powders as natural food colorant.
- Whole cane sugar: we used Oerzoet
- Bottle: we got ours at Verswinkel G.J. van der Kooy
- Candle, candleholder & placemat: vintage