I always mention how fortunate we are to live in the South Valley because of our overwhelming abundance. I am excited because it is that time of year! In the next few weeks, a variety of fresh and naturally ripened fruits will begin showing up at our local farm stands and farmers markets. Typically, I share how to make a pie, cake or unique salad from these wonderful seasonal items. This time around, I hope to inspire making something very unique where time and patience is a necessary and an essential part of the recipe.
My inspiration for this week struck me when I was perusing the aisles of our Gilroy BevMo for a few Mother’s Day gifts (I give flowers all year so BevMo always has something special and unique). I was there for a special gin for my auntie, but when the one I wanted wasn’t in stock, I needed an alternative gift. I settled on an award-winning Limoncello, a brightly flavored lemon liqueur from Italy. During my exploration, I discovered the store also sells Everclear, the 151-proof neutral grain alcohol used as a base to make cordials and liqueurs.
I always wanted to make my own cordials, but never have. This is a unique instance where I will be experimenting right along with you. I have previously researched how to make cordials and compiled recipes and methods. The recipe I share this week is based on a few key findings from a few methods.
Cordials are defined as being made from fruit or fruit skins, but when herbs, spices, nuts or other liquids are added, they are considered liqueurs. Based on this definition, the Limoncello I purchased is actually a cordial, not a liqueur as the label says.
There are only three basic ingredients in cordials. The first ingredient is the fruit: it should be ripe and sweet, but not too ripe where it is mushy. Second is sugar: adjust this based on the type of fruit you use and its natural sweetness. My recipe features a mid-range amount of sugar, making it not too sweet, but just enough. Third is neutral grain alcohol: Everclear is used, but other good neutral spirits, such as vodka or unflavored whiskey may be substituted, but the final product will not be as strong. I also read that brandy works well for apples, apricots, cherries and pears. More alcohol is needed if you use the lower end quantities for the sugar and fruit. One 750 milliliter bottle of alcohol will be about enough for three recipe portions.
Fruit Cordial Base
Ingredients
1/2 to 1 pound fresh ripe fruit
1/2 to 1 cup sugar
1 1/2 cup neutral grain alcohol
Step 1: Thoroughly wash fruit. Remove pits, stems and blemishes from the fruit and cut fruit into 1/2-inch pieces. Toss the cut fruit with the sugar and place into a 1-quart jar. Fill the jar with the neutral grain alcohol until the fruit is well covered with the alcohol and cap with the lid. Gently turn the jar upside down and right side up a few times to distribute the fruit and sugar into the alcohol. Place in a cool, dark location.
Step 2: Turn jar gently upside down and right side up once a week. Continue this process for six weeks to three months.
Step 3: Remove the fruit when the cordial is ready. Pour the contents of the jar through a strainer or colander that has been set over a bowl. Pour the liquid through cheese cloth or a coffee filter to remove any fine pieces of fruit. Pour the final filtered cordial into a pretty glass bottle and label the contents.
Step 4: Serve well chilled, over ice or mixed with sparkling water.
Mitch L. Mariani II is a self-taught amateur chef. Reach him at
Th****************@gm***.com
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