The Guild Fanucci

Faheud’s Cookbook, Page 10
Pomegranate boom-boom
© 2004 George Reed

Find yourself a largish [mine is 2 gallons] glass container with an air-tight seal. Got mine at an estate sale a decade or so ago…

place within selfsame jar to the level of one half-full a strong vodka. Any brand will do, but the better the base….

Place prepared pomegranate [or raspberries, oranges, etc etc] into a fine mesh material and suspend in the air above the level of the vodka inside the jar. seal.

After two weeks all of the volatile oils within the fruit will sublimate into the alcohol. some juice may have gone into the alcohol as well, and thats fine but not needed. NONE of the harsh/bitter/off flavors of seeds etc get into your bevvy…

You may repeat the process as many times as you like to deepen flavor.

When ready to move on, discard the fruit and add an equal measure of a very light raw-sugar/spring water syrup. place 1/2 of a vanilla bean within for a day and seal. Throw the bean out after a day…this takes the edge off the vodka and removes and stray flavors that snuck
in.

If the fruit did *not* color the cordial, you have the option to prepare some juice of the fruit on the side, and tint the cordial with it.

Leave the finished product sealed away for a month at least. The longer you leave it, the nicer it gets. Countess Alys Katherine presented me this last pennsic..with a small bottle I had given her for safe keeping in 1994 and it was heavenly smooth.

I have seen people use this recipe to make everything from raspberry to chocolate to pomegranate, etc etc. no limits really….anything whose flavor is in the essential oils will work.

I hope you enjoy the results as much as we have..

Swiftrunner