It's not very well mixed yet, you have to let it sit for a couple of months before you drink it. The batch I have from last year is killer, so I know the wait will be worth it.
~500ml peach vodka + ~500ml peach simple syrup = love
Sunday, December 13, 2009
Peach-cello 2009
Saved my peach pits all summer, put them in a jar of vodka. Let that sit till a week ago, and filtered it through a coffee filter. Then I boiled up the pits with water to make the simple syrup (2:1, 500ml peach water: 250ml (8 oz) vanilla sugar).
It's not very well mixed yet, you have to let it sit for a couple of months before you drink it. The batch I have from last year is killer, so I know the wait will be worth it.
It's not very well mixed yet, you have to let it sit for a couple of months before you drink it. The batch I have from last year is killer, so I know the wait will be worth it.
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How did this come out? I'm getting ready to start a batch, and was wondering if it would be good to add some of the actual fruit in there as well? Just to add a little more of the peach flavor?
ReplyDeleteIt's tasty. I wouldn't use the fruit in it, peaches are so good fresh. It's almost more nutty than fruity anyway, which isn't a bad thing.
ReplyDeleteI make Cello and Beer as well as wine
ReplyDeleteI always use the flesh of the fruit and have never heard of simply using the pits but the nutty flavor could be nice too.
Cello I have made:
Strawberry
Strawberry Mint
Blueberry
Pineapple
Strawberry/Blueberry Mix
And soon Peach will be added to this list as well. I let my fruit sit in the alcohol for at least 4 days, at 100 proof that's plenty long enough (fruit will turn white). I never add sugar but I do add Honey.
I keep and age my Cello in the freezer - this I find is the best way to do it. 100 proof won't freez but it does create a italian ice/daquri texture that is to DIE for on hot summer nights, I eat it right out of my mason jars.
Any Q's hit me up on my Brewing page on Facebook - search: Sugarwater Brewing Co.
Cheers,
AyeJaye
Don't you know peach pits contain deadly cyanide and this recipe might kill you?
ReplyDeleteIt's my understanding that the amounts are pretty small. For instance, raw apricot kernels also have some cyanide, but many people including myself eat them.
ReplyDelete