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PostPosted: Sun Jan 19, 2014 9:37 pm 
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Champion Bird
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And Boozy Blackcurrant Liqueur. I must make this.

http://www.rivercottage.net/recipes/bla ... t-liqueur/


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PostPosted: Sun Jan 19, 2014 9:52 pm 
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Showy Hen
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Thanks Artemis.
Can't believe the cordial is so berry easy to make.
Back to the shopping list adding mineral water so can have fizzy cordial.
While waiting for the liquered ones.


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PostPosted: Sun Jan 19, 2014 10:12 pm 
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Champion Bird
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ferndalefarm wrote:
Can't believe the cordial is so berry easy to make.


And so berry delicious. :biggrin:


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PostPosted: Mon Jan 27, 2014 5:49 pm 
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Showy Hen
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Just to say thanks again for all the yummy ideas on the red fruits.

Also to let you know that I found places to offload plenty .... the refuge, the soup kitchen and community centre that gives out free food to the needy due to the state of economy.

Going to be very busy again next couple of weeks picking, eating, and preserving. This time the blue and the green berries. I'll be just jamming and freezing most of these until other recipes to preserve the fruits come along.


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PostPosted: Mon Jan 27, 2014 6:16 pm 
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Sultry Swan
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ferndalefarm that is really nice of you to pass on your bounty to others.

good on yah mate!
seems appropriate since it is Australia Day's public holiday today. :-)

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PostPosted: Mon Jan 27, 2014 6:38 pm 
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Golden Brush Turkey
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what a splendid thought!! good on you i am sure people will appreciate the luxury of such yummy fruit!!

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PostPosted: Mon Jan 27, 2014 7:03 pm 
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Showy Hen
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It worked both ways Caladenia & Grabby.
They're thankful and I feel good!


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PostPosted: Mon Jan 27, 2014 7:18 pm 
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Assist Admin
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coopslave wrote:
Look into putting the berries into vodka. Seem to remember seeing or hearing about that. Hope that was not just after drinking to much vodka.......


My sister and I did that with mulberries when we had a glut of them. Must say it was very nice and a splash of it into champagne turned the champers purple and had a really nice effect on us (I think :hmmm: ).

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PostPosted: Mon Jan 27, 2014 11:13 pm 
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Sultry Swan
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so did you put sugar in with it too, redjohanna?

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PostPosted: Sat Feb 01, 2014 10:11 pm 
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Showy Hen
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I bought couple of bottles each of vodka, port and brandy.
On special price thanks to recent Australia Day!
Been soaking some red fruits in those with little sugar.
Also without, because there seem to be no hard & fast rule on its quantity from websites I've been reading.
But apparently ...

1. Sugar flavours and helps in retaining colour. So I'd expect those without sugar to go brown or dark in colour.

2. Only a spoonful of sugar is needed when just making "drunken fruit" as the fruit will be added to drinks or desserts anyway. The fruits will be ready to use after been steeping in alcohol for at least 4 weeks.

3. The now flavoured alcohol will be strained twice through cheesecloth. The aim is to get clear liquid with no cloudiness. This is the one to use to make cocktail, punch or sauces.

4. It's when I want to make a liqueur out of the flavoured alcohol ,which I do, that I must add sugar syrup to the alcohol. The amount to add will depend upon the fruit, more if tart but less if preferred.

I'm totally green on this.
So if there are BYPers experienced in making alcoholic fruit and liqueur, please guide me before I start the 2nd batch.
I intend to give most of them as gifts for birthdays, father/mother's day, x'mas, etc.
Any tips and/or tricks will be appreciated.


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PostPosted: Sun Feb 02, 2014 11:54 am 
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Sultry Swan
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i once did liqueur with cumquats and pierced the fruit and put 2 cups of sugar and filled it with vodka. i turned it end for end in a dark cupboard for a couple of weeks.
i think it was good but after we drank it i did't have much recall.

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PostPosted: Sun Feb 02, 2014 9:52 pm 
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Old Mother Goose
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I've a new idea for you to utilise excess raspberries, courtesy of the menu at Koko Black in Melbourne (having done an evening trip there today for Mr Winglet's birthday)....

1. Raspberry Iced Chocolate. Appeared to be pureed raspberry lining the gorgeous brandy balloon, followed by the usual iced chocolate ingredients. Never had one before & will KILL for one again !! GORGEOUS !

2. Rasperry Granita. Had this with some chocolate sorbet & Koko Black's chocolate soil (I believe this is, essentially, finely crushed pieces of chocolate. Don't know how to make granita, but I'm sure there are recipes out there. In the stinking heat in Melbourne today (and recently) it was a luscious icy treat !


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PostPosted: Sun Feb 02, 2014 11:00 pm 
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Sultry Swan
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hey Winglet is 1. Raspberry Iced Chocolate a drink? like iced coffee / choc. 'cause i would lurve that.

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PostPosted: Sun Feb 02, 2014 11:15 pm 
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Golden Swan
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Winglet wrote:

1. Raspberry Iced Chocolate. Appeared to be pureed raspberry lining the gorgeous brandy balloon, followed by the usual iced chocolate ingredients. Never had one before & will KILL for one again ! GORGEOUS !



Oh wow - this sounds LURVLEY! Can you post me a sample? Please? :laughing :laughing

NellyG

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PostPosted: Mon Feb 03, 2014 11:48 am 
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Showy Hen
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grabby wrote:
i once did liqueur with cumquats and pierced the fruit and put 2 cups of sugar and filled it with vodka. i turned it end for end in a dark cupboard for a couple of weeks.
i think it was good but after we drank it i did't have much recall.


Thanks. Got to remember this. Not piercing fruits or turning bottles. I was already told I'm doing karaoke and dancing on table while still bottling. Oh la la!


Last edited by ferndalefarm on Mon Feb 03, 2014 12:08 pm, edited 1 time in total.

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