Recipe - Italian Fruit Syrups Part I

FERMENTATION
2 pound Ripe strawberries,
raspberries, blueberries,
peaches, plums, OR
2 cup Orange, lemon or lime juice
2 pack Active dry yeast
1 teaspoon Sugar (ONLY for lemon or
lime juice)

Choose fruit or juice from the list above. Hull strawberries; pit (but do
not peel) and slice peaches or plums. Then puree fruit in a food processor
or blender. Press raspberry puree through a fine strainer to remove seeds.
Measure puree; you need the amounts listed in Part II for each fruit. Pour
puree or juice into a 3 quart or larger glass, ceramic, or stainless steel
bowl. Sprinkle with yeast; if using lemon or lime juice, add 1 T sugar.
Stir to moisten yeast. Cover bowl with a cloth or paper towel and set aside
at room temperature to ferment, stirring occasionally. Mixture will bubble
and rise in bowl. When bubbles no longer appear when mixture is stirred,
fermentation is complete (allow about 2 days for juices, 3 to 4 days for
purees). Line a colander with 3 or 4 thicknesses of moistened cheesecloth,
making sure cloths are large enough to hang over sides of colander. Set
colander over a 6 to 8 quart stainless steel, porcelain, or enamelcoated
metal pan. Pour puree or juice through cheesecloth; draw together corners
of cheesecloth and twist cloth to extract juice. (You may have to scrape
puree from cloth in order to force out as much juice as possible.) Discard
pulp and any seeds; remove colander from pan. To complete, see Part II.
From: Jr Byers

Recipes sent to me from Bill, wight@odc.net