[Northkeep] Blackberry Ratafia

[Jennifer Carlson]

Raghnailt asked:

>Two questions: Would this work with most fruits and how long (yeah, like
>it's going to make it through the day) would this keep, refrigerated,
>once it's ready?  Sounds perfect for this weather...
>

Answer the first:
I've had the best luck with berries: blackberry, strawberry, and raspberry.  
Apple didn't do so well.  Stone frults, such as plums and peaches, will 
work, though the strength of flavor depends on how flavorful the fruit was 
to begin with.  Hmm, I've got some Porter peaches in the freezer . . .

The apricot someone mentioned sounds wonderful.  I've been tempted to try 
cranberry - soaked in vodka, I think it would make Wolf's fire while cutting 
out the middle man.

Answer the second:

It does not need to be refrigerated.  Both the very high alchohol content 
and the high sugar content will keep it good, just like the stuff on the 
liquor store shelves.  Sugar is a preservative - that's why in period it was 
purchased from an apothecary and kept in the still room, rather than 
purchased from a grocer and kept in the kitchen.  Then in the renaissance, 
apothecaries turned to confectionary, and candy making became a big thing - 
but that's another story.

Once you mix the liquid with the syrup, put it in bottles and put it on the 
shelf.

The leftover fruit, on the other hand, you will want to keep refrigerated 
until used.  It will have a substantial amount of alcohol, but not 
necessarily enough to prevent stuff from growing in it.

In servicio,

Talana

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