Beverage
|Venetian area and the Veneto Region
Fruit or flower based liquer - Ratafia/Rosolii
Skill level
Preparation time
2 minutes + resting
Variants
Skill level
Preparation time
2 minutes + resting
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Ingredients
250g fruits or flowers, 1l pure edible alcohol, sugar, water.
Preparation
Macerate the fruits or flowers in alcohol for. 15-20 days. Strain and weight the resulting liquid and press the flowers or fruits in order to squeeze the alcohol and juices out . Prepare a 1:1 ratio syrup with water and sugar equivalent to twice the weight of the infused alcohol. Once the syrup has cooled, mix it with the infused alcohol and bottle the liqueur. Let it sit for a month or more before serving
Ingredients
250g fruits or flowers, 1l pure edible alcohol, sugar, water.
Preparation
Macerate the fruits or flowers in alcohol for. 15-20 days. Strain and weight the resulting liquid and press the flowers or fruits in order to squeeze the alcohol and juices out . Prepare a 1:1 ratio syrup with water and sugar equivalent to twice the weight of the infused alcohol. Once the syrup has cooled, mix it with the infused alcohol and bottle the liqueur. Let it sit for a month or more before serving
Ingredients
250g fruits or flowers, 1l pure edible alcohol, sugar, water.
Preparation
Macerate the fruits or flowers in alcohol for. 15-20 days. Strain and weight the resulting liquid and press the flowers or fruits in order to squeeze the alcohol and juices out . Prepare a 1:1 ratio syrup with water and sugar equivalent to twice the weight of the infused alcohol. Once the syrup has cooled, mix it with the infused alcohol and bottle the liqueur. Let it sit for a month or more before serving.
Ingredients
250g fruits or flowers, 1l pure edible alcohol, sugar, water.
Preparation
Macerate the fruits or flowers in alcohol for. 15-20 days. Strain and weight the resulting liquid and press the flowers or fruits in order to squeeze the alcohol and juices out . Prepare a 1:1 ratio syrup with water and sugar equivalent to twice the weight of the infused alcohol. Once the syrup has cooled, mix it with the infused alcohol and bottle the liqueur. Let it sit for a month or more before serving.
Ingredients
250g fruits or flowers, 1l pure edible alcohol, sugar, water.
Preparation
Macerate the fruits or flowers in alcohol for. 15-20 days. Strain and weight the resulting liquid and press the flowers or fruits in order to squeeze the alcohol and juices out . Prepare a 1:1 ratio syrup with water and sugar equivalent to twice the weight of the infused alcohol. Once the syrup has cooled, mix it with the infused alcohol and bottle the liqueur. Let it sit for a month or more before serving.
