Ingredients
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1 kg/2 lb 4 oz stone fruit, such as Cherries
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1 litre/1¾ pints/4 cups Spirytus Rectyfikowany
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500 g/1 lb 2 oz/2½ cups Granulated Sugar
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500 ml/18 fl oz/2 cups good-quality Vodka
Directions
This is a traditional method of making a fruit nalewka. You can use most stone fruit for this method, such as cherries, apricots or plums. You could also use quince, pears or apple. For plum vodka, called s´liwowica, Poles use a type of purple plum called s´liwki we˛gierki. You can also use this method for soft fruits, but you will only need to macerate the fruit for 2–3 weeks before leaving the nalewka to age. The fruit should be ripe, but not overripe. Cut around any blemishes/insect holes.
I’ll repeat my word of caution about using spirytus – never drink it neat. If you can’t find any spirytus rectyfikowany (rectified spirit, 95% ABV), use a good-quality clear vodka (40% ABV). A note on stones: usually, the stones are removed before the spirit is poured over the fruit. Some people like to add a handful of stones as they impart a very particular flavour. However, if you leave them in for too long they can impart a bitter flavour. A tip from Monika’s dad, Lech, is to wrap a few stones in a piece of muslin and then clip them to the top of the jar, submerged in spirit, making it much easier for you to take them out after about a week.
Steps
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1
Done
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Step OneSterilize a 2-litre preserving jar. Wash the fruit and remove the stones. Retain about half of the stones and tie them in a small piece of muslin. Place all the fruit into the jar. Pour over the rectified spirit and/or vodka, submerge the wrapped stones and seal the jar. Leave to infuse in a cool, dark place for 4–6 weeks, shaking the jar every day or so. Remove the stones after a week or so. |
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2
Done
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Step TwoSterilize two further 2-litre jars. Place a muslin-lined sieve over one of the jars, and strain the spirit. Put the strained fruit into the other jar and add the sugar. Seal and leave in a cool dark place for 2–3 weeks, shaking every now and again. |
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3
Done
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Seal the jar of spirit and set aside – do not drink this. |
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4
Done
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Step ThreeAfter 2–3 weeks, the sugar in the fruit jar will have dissolved. The resulting liquid is an alcoholic fruit syrup. Strain the fruit, pouring the syrup into the jar of spirit that you had previously saved. Shake well. Seal the jar and store it for as long as possible, ideally for 6 months. |
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5
Done
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The strained, alcohol-infused fruit can be spooned over ice cream or added to a cake. |
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6
Done
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Step FourAfter a good few months, now that the nalewka has aged, dilute with 500 ml–700 ml/18–23½ fl oz normal-strength vodka and taste it. It should be sweet, strong and very alcoholic. Serve or decant into bottles. |
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7
Done
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Sip at room temperature. Or serve in a tall glass topped up with ice and soda water or lemonade for a long drink. |
