How to Make Fassionola скачать в хорошем качестве

How to Make Fassionola

Fassionola Recipe This is a very loose recipe, and is open to interpretation dependent on individual taste. I do recommend fresh fruit, for the best flavours. I think you could probably use canned pineapple, but it’s not going to have that zingy freshness. 200gm Pineapple, cut into smallish chunks 100gm Passionfruit Pulp 100gm Strawberries, cut in 1/2 or 1/4 100gm Blueberries 100gm raspberries 100gm Mango, chopped 100gm Papaya (60ml high alcohol fluid- rum, vodka or Navimer/ Everclear) Mix all fruit together in a large glass bowl. For every 100gm of fruit, add 100gm of crystal/castor/superfine sugar. Mix the sugar in well with the fruit, cover, and leave sit for about 24hours. Stirring occasionally to mix the sugar and continue the extraction process. I keep it covered with a cloth, to keep anything from falling in. Like curious flies, or kids 😉 I also use a potato masher a couple of times during the 24hr period, to mash up the blueberries, and get maximum juice extraction. After your time is up, strain it through a fine mesh strainer. It won’t go through cheesecloth. After you have strained it. It’s ready to bottle. For 750-1000ml of finished product, I add about 60ml of high alcohol fluid as a preservative. Otherwise it will only last a week or 2. I use Navimer, which is equivalent to the American Everclear. But high proof rum would work just as well. It would preferably be 70-80% proof. Notes I recommend using a glass bowl, over plastic, as it won’t absorb any plastic flavour. Neither will it stain a glass bowl. You could use ordinary white sugar, I’m sure. I just use fine sugar because I know it dissolves easier. I’ve never tried to make it with a sugar substitute. You are using it with alcohol anyway, so why could calories. It’s also great with soda water, or tonic water. I prefer tonic as it cuts the sweetness. It could easily be great with dry ginger ale or ginger beer. The possibility is endless.