You are here

Drinking Vinegars

gwiborg's picture
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 (Such As Pears, Figs, Raspberries)
  Apple cider vinegar/White wine vinegar 1 Liter (Preferably Bragg)
  Raw sugar 1 Cup (16 tbs)
  Soda water 2 Cup (32 tbs)
  Ice 2 Cup (32 tbs)
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.

Recipe Summary

Cuisine: 
Asian
Story
The old-fashioned way to make fruit vinegar is to press fresh fruit juice and then ferment it into wine. Next, the wine is made into vinegar by adding a mother liquor. A mother liquior is a ghostlike mass that contains acetobacters, a special kind of bacteria that converts the alcohol into acetic acid. When a good portion of the alcohol is converted into acetic acid, what's left is the essence of the fruit brightened by a tangy bite. Grapes traditionally are used for vinegar. But just about any fruit -- and some vegetables -- can be made into vinegar.

Rate It

Your rating: None
4.45
Average: 4.5 (3 votes)