Drinking vinegars Recipe
Makes 1 1/2 to 2 quarts, depending on fruit used.
These measurements can be played with quite liberally, as some fruits contain more natural sugars.
Ingredients
| Fruit | 2 Quart | |
| Apple | 1 Liter | |
| Sugar in the raw | 1 Cup (16 tbs) | |
| Soda water | ||
| Ice | ||
Directions
1. Rinse the fruit and discard any rot. Place in a large non-reactive or ceramic pot and mash for several minutes with your hands or wooden spoon. Pour in enough vinegar to cover and top with a lid.
Let macerate at room temperature for a week, stirring once a day. (Do not be alarmed by the smell or the sludge on top.)
2. After a week, stir in 1/2 cup of the sugar and gently boil for 1 hour, stirring occasionally. Cool slightly, then strain. (The smell created from boiling is a bit offensive, so open the doors and windows.)
3. Fill a 20-ounce glass with ice. Add water or soda water to almost the rim, then add the chilled fruit mixture. Taste to determine sweetness. If it is too tart, add sugar to the fruit mixture, little by little, while still hot.
Let macerate at room temperature for a week, stirring once a day. (Do not be alarmed by the smell or the sludge on top.)
2. After a week, stir in 1/2 cup of the sugar and gently boil for 1 hour, stirring occasionally. Cool slightly, then strain. (The smell created from boiling is a bit offensive, so open the doors and windows.)
3. Fill a 20-ounce glass with ice. Add water or soda water to almost the rim, then add the chilled fruit mixture. Taste to determine sweetness. If it is too tart, add sugar to the fruit mixture, little by little, while still hot.
Chef
