WHAT DO YOU SOAK STRAWBERRIES IN? – I’ve found over the years that the best tasting strawberries have been infused with a spirits or dry alcohol. Prosecco, Champagne, Vodka, Rum, White wine, Red wine or Rosé work really well with strawberries. Coating them in chocolate locks in their sweet syrup, which mixes with the flavours of alcohol in every bite!
- 1 How long should fruit infuse in alcohol?
- 2 Do you have to soak fruit in alcohol?
- 3 Can I soak fruit in vodka?
- 4 How much alcohol do you need to soak fruit?
- 5 How long does infused alcohol last in the fridge?
How long should fruit infuse in alcohol?
How long should I infuse liquor? – Again, this really depends on the ingredients/type of liquor. For something like strawberry infused vodka, you can leave it to infuse for up to a week. In fact, the longer you infuse it, the better it will taste! Last year when we made it for the wedding, we ended up leaving it for about a week and it smelled more like syrup than vodka. So good! For something like jalapeño infused tequila, however, less than 24 hours will do the trick. In fact, if you’re heat-sensitive, 10-12 hours is plenty. We use this same rule of thumb for infusions made with lots of herbs or spices. If you’re not sure, open the jar after 24-48 hours and give it a smell.
- If it’s very fragrant from the infusion, it’s probably good to go.
- If not, let it infuse for another day or two and check again.
- As a general rule of thumb, 3-5 days is the perfect amount for most infusions.
- And don’t worry – even if you’re using fresh fruit, you don’t have to worry about anything going bad.
The alcohol prevents any mold from growing on the fruit, so even after you strain it, you can keep it for years.
What does ethanol do to strawberries?
When the students add ethanol to their strawberry extract, they will see the fine white strands of DNA precipitate. The DNA will form cotton like fibers that will spool onto the stirring rod/inoculating loop/popsicle stick.
Do you have to soak fruit in alcohol?
Finally the most waited season, ‘winter’ is here in India. I don’t know whether it’s early or late or whatever, all I know is it’s arrival is a good enough reason to make me happy. They say winter is an old monk but to me he is a colorful jolly boy. After all he brings Santa with him and loads of happiness in our lives. Traditional Christmas fruitcake is very moist and delicate cake with mild spices and fully loaded with juicy dry fruits and nuts. In fact the core ingredients of this cake are different dried fruits with nuts & raisins. Flour & other ingredients are only used to bind these fruits together. This entire fruit soaking process and Christmas Fruit Cake/Pudding baking can be done in three ways. First only follow the traditional way; soak fruits before three months of Christmas (i.e. first/ second week of September) and bake the cake five weeks before Christmas (i.e. In these all three ways the soaked fruits need to be stirred once (at least) in two days though it is preferable to stir it daily. The reason is to prevent the upper layer of the fruits from drying out. While feeding the cake, few tiny holes are made on the top of the cake with thin small skewer and the alcohol is drizzled on the top.
Then cake needs to be wrapped with two layers of clingfilm tightly and kept in any air tight container. During each time of feeding, the clingfilm is also need to be brushed with alcohol and wrapped again. This cake needs no refrigeration. It will be good at room temperature if kept in dry and dark place; without direct sun light.
I personally prefer the second option for myself which is hassle-free and easier to handle. This year I soaked fruits on the third week of November. Okay, it’s my fault; I agree. This post was sitting in the ‘draft’ section for more than two weeks with dozens of other recipes. Generally I click 100-150 shots for each post. After dumping them in HDD I have to face the most crucial task to finalize the shots and then I dump them in draft.
And after few weeks I already start losing track for those shots. Finally after a good time when they come to my notice they seem to me not good enough to be published. And it’s becoming a (bad) habit for me these days. So before I change my mind and discard it like many others I did before I thought it is the time to publish it.
I should have posted it once I was done with my fruit soaking. But in the juggling of life sometimes we all lose the track I feel. It’s always better to be late than never. What say? Here is ‘ How I soak Fruits for my Christmas Cake ‘ for a Perfect Traditional Rich Fruitcake or Christmas Pudding/Cake, Preparation Time: 45-60 mins Cooking Time: 00 mins Resting Time: 3 months to 1 year Total Time: N/A Yield: 2 x 8″ round (deep pan) cake Watch detailed Video of Moong Dal Pakoda Recipe. Read the entire recipe and Notes carefully before you start cooking. Preparation: Make sure you work surface and your glass jar/bowls are clean and dry. There shouldn’t be any water at all. (See Tips) Chop all the fruits and nuts in bite size pieces. It will increase the total amount of fruits present in your cake. That will also increase the variations in a single piece of cake.
(See Tips) Place the chopped fruits and nuts in the clean and dry glass container and pour the brandy (or alcohol of your choice) in it. Make sure fruits are completely covered with the liquid. (See Tips) Stir gently with the wooden spoon and cover with the lid. The glass container should be air tight.
(See Tips) Place the container in a dry and dark place, may be in your kitchen cupboard. (See Tips) Stir (or shake) the fruit mix with a wooden spatula/spoon on each day or at least on alternate day until the baking day. (See Tips) Tips: 1. For soaking purpose only glass jar/bowls should be used as alcohol might react with other materials.2. Generally I prefer to cut the sultanas and currents into halves and other fruits into quarters depending on their size.3. Within one (or two) day the amount of alcohol will be reduced (depending on how dry your area is).
- Don’t panic; it’s natural because fruits will absorb the alcohol.4.
- If you cover the open surface of the container with clingfilm tightly and then cover with the lid.
- It will ensure the container as air tight.5.
- Make sure the fruit soaked container doesn’t get direct sunlight at all.6.
- It is preferable to stir/shake the soaked fruits to keep them moist evenly.
Otherwise the uncovered fruits will dry up. Add ¼ cup more brandy (or the alcohol you are using) at a time into the mixture, if needed. Have you soaked your fruits yet?
Do you need to refrigerate fruit infused alcohol?
Vodka made with perishable items, like fresh fruit or herbs, should be stored in the fridge. If you used shelf-stable items like dried spices or dried fruit, the vodka can be stored at room temperature.
Can I soak fruit in vodka?
Cover the fruit with vodka: Pour the vodka over the fruit. Use enough to completely cover the fruit and fill the jar, about 2 to 3 cups in a 1-quart jar. Seal the jar tightly and put it somewhere out of direct sunlight. Infuse for 3 to 5 days: Shake the jar of fruit and vodka daily.
Why do strawberries turn white in alcohol?
Observe the line between the strawberry mixture and the alcohol. You will notice a white thread-like cloud appearing at this line. This is strawberry DNA. The DNA will clump together and float to the top of the alcohol layer.
How much alcohol do you need to soak fruit?
How to Soak Fruits for Christmas Cake – Learn how to soak fruits for Christmas Cake recipe with detailed step by step pictures. Soaking dry fruits for rich fruit cake and plum cake, a simple recipe that’s quite handy with substitutions and variations! Prep Time 20 minutes Rest Time 7 days Total Time 7 days 20 minutes Course Desserts Cuisine American Servings 2 9″ Fruit/Plum Cakes 1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
▢ 100 grams Black Raisins/Currants ▢ 100 grams Golden Raisins ▢ 100 grams Dried Plums ▢ 100 grams Dried Cranberries ▢ 100 grams Chopped Cherries ▢ 4 tablespoon Finely Candied Orange Peels ▢ 50 grams Walnuts Chopped ▢ 50 grams Almonds Chopped ▢ 50 grams Cashews Chopped ▢ Rum as needed 500ml or as needed
In a clean dry sterilized airtight glass container add 100grams each of chopped (if needed) cherries, dried plums, dried cranberries, golden raisins and black raisins a.ong with 4 tablespoon finely chopped candied orange peels. Next add 50grams of chopped cashews, almonds and walnuts. Mix it well around. Add good quality rum into the glass container, I roughly used about 500ml. The liquor should be enough to cover the dry fruits and nuts. Mix it together and keep it tightly closed. Leave it at room temperature in a cool dry place. Mix the fruits every two days and add more rum if all the liquid is soaked up. Store for a minimum of a week or two and it is best to soak fruits for 4-6 weeks before baking the cake. For longer shelf-life, store the airtight glass jar in fridge for upto a year. This quantity is enough to make two 9″ fruit/plum cakes.
It is optional to use every fruit and nut in the list of ingredients, it is alright to skip one or two. For non-alcoholic version, use orange juice but soak the fruits no more than a week in advance. I used Captain Morgan rum for soaking the fruits (not-sponsored/paid-for)
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How much alcohol does it take to preserve fruit?
Getting into the spirit – The boozy sloes that are strained out of it tend to go straight on the compost heap, which seems a shame, but they are bitter and stony and hard to reuse. Better yet to have a dual-purpose fruit liqueur that can provide food and drink, which is exactly what I moved on to next.
- Sweet cherries, peaches and apricots can be de-stoned and put in brandy with sugar and left for a couple months.
- The quantity of sugar that you add is really up to your taste – I find most recipes too sweet so I reduce the amount of sugar but unlike with jams, where the sugar is required as a preservative, the alcohol will do that job instead.
As long as the alcohol is at least 35% ABV and the fruit is completely covered, they will keep for years. As well as resulting in a deliciously flavoured liqueur, the fruit can be fished out and is delicious with vanilla ice-cream, while the cherries can be used to make a wicked black forest gateaux or used as a fancy cocktail garnish. Cherry brandy. Image: Vicki Cooke
How long does infused alcohol last in the fridge?
To remove very fine particles, strain again using a coffee filter or cheesecloth. Store in its original jar (it’s already labeled!) or a clean glass bottle in the refrigerator. Infused spirits are best enjoyed within three months, but they will never go bad.
How much alcohol is needed to preserve fruit?
Rumtopf : Fruit preserved in Alcohol by Anna Perez (San Antonio, TX) Fruit in Alcohol THIS IS A VERY HIGH ALCOHOL TREAT. IF THAT IS NOT YOUR THING, SKIP THE RECIPE.RUMTOPF is a traditional way to preserve fruit in alcohol. While rum is traditional, hence the name, it can also be made with other spirits, like Vodka, Brandy.
So long as the alcohol % is high enough, and the fruits remain covered in the liquid. It lasts for years in a cool dark place, and gets better the longer it is allowed to steep.The pictures are from the batch I made in 2014, it is now 2018, (just had some over ice cream and it gave me quite a buzz), I keep the jars in the back of my fridge.Delicious by themselves, over ice cream, as the alcohol used in Schwarzwälder Kirschtorte and I add some to my Weihnachtsstollen.50%+ alcohol content is needed to prevent spoiling, I use 55%.
HOWEVER, the spirits commonly available in the US, do not have a high enough % to preserve long without spoiling.40% or around 80 proof is most common. Proof number is twice the % number40% = 80 proofSo here is the method to raise the alcohol % in the commonly available spirits,.OUT COMES THE EVERCLEAR, a 95% clear grain alcohol.Based on 40% alcohol in, say brandy or vodkaEach 1/8 c.
Everclear added to 1 c 40%, raises the alcohol % by 5%.So 1c 40% + 1/8 c Ever. = 45%. = 90 proof 1c 40% + 1/4 c Ever, = 50%, = 100 proof. you get the picture.DO NOT USE FLAVORED ALCOHOL FOR THIS, what you add provides the flavor.Traditionally Rumtopf was an ongoing process. In a big crock, the first fruits/berries of the harvest, peaches washed, peeled and cut up, (only the best quality, no blemishes to prevent spoiling) were put into the crock, sugar was added, the fruits were covered with alcohol, the crock was closed and stored cool and dark.
Before refrigeration, in the cellar in the back of a shelf, out of sight out of mind, until the next fruits, strawberries were ripe, they and more sugar and alcohol went in, all through the Fall harvest. Apples and pears were peeled and chopped. Then it was stored to mature until at least Christmas.NO PRIOR SAMPLING WAS ALLOWED OR, SO LORD HELP YOU, THE LADY OF THE HOUSE WOULD NOT BE FORGIVING AND NO RUMTOPF FOR YOU THAT YEAR.Fruit and berries that are not good for this are gooseberries, blueberries and others with hard waxy skins, The alcohol can not penetrate the skins.
Raspberries turn very hard in the alcohol but can be used. AND NO CITRUS.Dreid fruit bits can also be used. Some companies sell the chopped up mixed fruit bits in bags. I like those. Or mix your own. Different varieties of raisins, cherries, apple and pear pieces.REQUIREMENTS:Rumtopf jar or canning jars with lids.Best quality fruit, berries, cleaned and stoned (the fruit, not you) or dried fruit.SugarAlcohol of choice (rum, vodka, brandy.)Everclear if needed.
RECIPE:- Clean your container and lid.- Add your choice of fruit, fill to 1″ of top of jar- add white sugar, I use about 1/3 – 1/2 c for a 1 qt jar. Remember, the fruit adds sweetness, too- alcohol and Everclear mix to cover all the fruit and sugar. Some fruit will float, they sink when they absorb the liquid- seal the jar tightly, place cool and dry (mine sit in the back of my fridge) and forget about them for SEVERAL MONTH- check occasionally if a bit more alcohol needs to be added to cover the fruit.
- EXCEPTION:If you use dried fruit, only fill the jar 2/3 full, they expand as they rehydrate.
- Fill the jar with the alcohol all the way.
- And use only 1/4 – 1/3 c sugar, dried fruit is very sweet by itself,TIP:In my dried fruit concoction, I add 1 4″ cinnamon stick, 2 cloves and 1/3 of a vanilla bean, cut lengthwise Stuff them right in, then add the alcohol.It makes for a spiced mix, good for Winter and Stollen.
Enjoy in moderation and don’t drive after. Follow Oma on Social Media: Leave a comment about this recipe or ask a question? Pop right over to my private Facebook group, the, You’ll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods.
Can you eat the fruit from infused vodka?
Fruit-Infused Vodka December 14, 2011 You might call this pickled fruit, but more people will discard the fruit and drink the vodka than the other way around. You could, of course, eat the one and drink the other. makes one 750ml- bottle
- One 750-ml bottle high-quality vodka
- 4 cups cut-up fruit, such as strawberries, raspberries, passion fruit, pears, peaches, blackberries, or watermelon
- 1/2 cup sugar or honey
- Handful of fresh mint leaves
- Combine all the ingredients in a large bowl, jar, or plastic container and seal tightly. Refrigerate for at least 5 days, preferably a couple of weeks; taste periodically and you will know when it is ready.