Persico Liqueur

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Total: 10800 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

1 lb. well-bruised black currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
1 qt. of brandy ↝ Brandy [Liquor and cocktails]
a tea-spoonful of ground ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
1 oz. of cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
the rind of a lemon ↝ Lemon, raw [Citrus fruits]
1 lb. of loaf sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (4)

Combine black currants, brandy, ground ginger, cloves, and lemon rind.
Let the mixture stand for 24 hours.
Strain the mixture onto loaf sugar.
Do not bottle the liqueur until the sugar is dissolved.

Original Text

Persico Liqueur.
1 lb. well-bruised black currants, 1 qt. of brandy, a tea-spoonful of ground ginger, 1 oz. of cloves, the rind of a lemon, all to stand for 24 hours. Then strain it on to 1 lb. of loaf sugar. Do not bottle it till the sugar is dissolved.
This liqueur will be ready for use in 6 months.

Notes

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