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how long do you soak your fruit in alcohol before you serve it? Or a better question is, what is the minimum amount of time one could soak fruit to achieve a good taste?
thanks
Carol

Usually the day after Great Woods to the day before Great Woods. Give or take an hour.

MacPhin wrote:how long do you soak your fruit in alcohol before you serve it? Or a better question is, what is the minimum amount of time one could soak fruit to achieve a good taste?
thanks
Carol

I usually do three or four hours for stuff like pineapple, mango, oranges...any longer and you really can't taste the fruit anymore. Firmer fleshed fruits, e.g. apples, pears, you could probably go a little longer.

Personally, I'd rather have drunken gummy bears than drunken fruit. Although I've had rum soaked cherries and they were really good, as are most cherries.

Yes please!

On a related note:

http://sphotos-a.xx.fbcdn.net/hphotos-s ... 4875_n.jpg

Freeze grapes to chill white wine without watering it down.

LIPH wrote:Personally, I'd rather have drunken gummy bears than drunken fruit. Although I've had rum soaked cherries and they were really good, as are most cherries.

well, I can understand that but I'm trying to make something that isn't total junk

I've had sliced strawberries soaking in a lemon juice/simple syrup/vodka concoction since Sunday afternoon. We finished them last night and they were still really good. The lemon and the syrup acted as a great preservative.

Next time I want strawberries in whipped cream vodka and rolled in graham cracker crumbs.

Been soaking bing cherries in chocolate vodka since before Christmas. They should be ready by the start of boating season.

We normally soaked fruit in alcohol overnight, then put it in the bottom of the punch bowl/container once we made fruit punch.

Cher (PartofthePhlock) is the expert. She brings a different alcohol-soaked fruit to the Cinci concert tailgate every year.

http://www.yummly.com/recipes/fruit-soaked-in-alcohol

Great site I use...

carolinapiratechik wrote:Been soaking bing cherries in chocolate vodka since before Christmas. They should be ready by the start of boating season.

That sounds awesome.

citcat wrote:Cher (PartofthePhlock) is the expert. She brings a different alcohol-soaked fruit to the Cinci concert tailgate every year.

Thank you for your vote of confidence Citcat but I would suspect I am not the expert. Experienced yes.

What i have learned; it depends on the type and % of alcohol. An other factor is that if the fruit has a skin on it....i.e. Cherries, grapes, olives etc they longer it can soak. I have soaked cherries for two weeks to 3 years when they start turning white you may want to eat them.

When you use melon, pineapple, canalope, strawberries (fruits with no skin or thin skin) the shorter the soaking time. I have soaked these items overnight in rum, vodka or wine and they are pretty tasty. I have also soaked them a couple weeks in pure grain alcohol and made friends with just about everyone I met. (that was a fun year).

Last year I soaked the large olives in vodka (express martini) for 1 week. they went over well at tailgate.

The flavored alcohols have added a new twist to the soaking.

Hope this helps, enjoy your fruit.

I thought this thread was about my cousin.

Depends on the fruit. I usually soak cherries for a min of 6 months before I will serve them, anything else and well its worthless. I have a batch right now that has just hit the 1 year mark. They have been soaked in Moonshine made in the mountains of Kentucky.

I always soak strawberries in brandy for 24 hours. Then I mix it with champagne and 7-up and serve over ice. It is a wonderful party drink.

Personally, If it's a clear liquid soak (ie grain or vodka), I usually do it in a canning jar and just let it soak until their used, especially maraschino cherries. That'll wake your ass up something fierce.

If it's a non-clear (ie rum, brandy, etc), I usually do about 6-8 hours cool temperature.

At least that seems to work for me. Your travels may vary

I soak pitted fresh cherries, in a young golden rum. I also freeze them a few times. (Freeze and thaw.) The rum will take on a wonderful reddish tint, and makes a great drink. I can get 2 or 3 batches of liquor out of them, before they stop giving up flavor.

But, the rum-soaked cherries make GREAT boat-drink additions, either blended, or eaten whole.

Don't use white rum. Don't use spiced rum. If you can find a dark (molasses based) rum, use some in the mix. The molasses and cherries go VERY WELL together.

I'm not particular to aged rums, because (to me) they taste like old pennies. (I also don't like cheap rums, because they taste like something my friends would light charcoal with.)

steve

We just made a batch of "Cherry Bombs" for the GW show.

Marachino Cherries (with stem removed)

1/3 cherry juice
1/3 151 rum
1/3 vodka

Put a little juice in one of those jello shot plastic cups, add a cherry, add a squirt of whipped topping.

Enjoy

We had them soaking for a month but I'm guessing a few days would work too