Italian fruit syrups, part i

1 Servings

Ingredients

Quantity Ingredient
2 pounds Ripe strawberries, raspberries, blueberries, peaches, plums, OR
2 cups Orange, lemon or lime juice
2 packs Active dry yeast
1 teaspoon Sugar (ONLY for lemon or lime juice)

Directions

FERMENTATION

Choose fruit or juice from the list above. Hull strawberries; pit (but do not peel) and slice peaches or plums. Then puree fruit in a food processor or blender. Press raspberry puree through a fine strainer to remove seeds.

Measure puree; you need the amounts listed in Part II for each fruit. Pour puree or juice into a 3 quart or larger glass, ceramic, or stainless steel bowl. Sprinkle with yeast; if using lemon or lime juice, add 1 T sugar.

Stir to moisten yeast. Cover bowl with a cloth or paper towel and set aside at room temperature to ferment, stirring occasionally. Mixture will bubble and rise in bowl. When bubbles no longer appear when mixture is stirred, fermentation is complete (allow about 2 days for juices, 3 to 4 days for purees). Line a colander with 3 or 4 thicknesses of moistened cheesecloth, making sure cloths are large enough to hang over sides of colander. Set colander over a 6 to 8 quart stainless steel, porcelain, or enamel-coated metal pan. Pour puree or juice through cheesecloth; draw together corners of cheesecloth and twist cloth to extract juice. (You may have to scrape puree from cloth in order to force out as much juice as possible.) Discard pulp and any seeds; remove colander from pan. To complete, see Part II.

From: Jr Byers

Recipes sent to me from Bill, wight@...

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