The Fruit Rosolio

 

Ingredients

 

• 2 cups of sugar (1 lb.)
• 2 cups of water
• 2 cups 80 proof vodka
• Fruits, spices or flavors to make the infusion

 

 

Citrus Fruits Rosolio

 

Preparation

 

Step 1)
Citrus fruits infusion made with lemon, orange, tangerine, or lime is prepared by grating the zest of 10 fruits, after the fruits have been washed.
In a large and airtight jar mix the zest, the alcohol (80 proof vodka), 1 vanilla bean split in half and marinate for at least for 3 days. Place the jar in a cool place and shake it every so often.

 
Step 2)
When the infusion is ready, in a 2 quart saucepan, dissolve the sugar in the water. Bring to a boil and simmer for 1 minute. Set aside to cool.
Combine the cooled syrup with the citrus infusion, seal the jar and let it sit for a few days.

 

Step 3)
Strain the rosolio using a paper filter or a piece of cotton cloth or a few layers of cheesecloth; discard the zests and vanilla beam.
Bottle and seal the rosolio that will be ready to use in about two weeks.

 

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Other Fruit Rosolio

 

 

To make infusions with berries like strawberries, blackberries, mulberries, raspberries, etc., use 4 cups or 2 pints of ripe fruits; cherries (pitted and cut in half), prickly pears, peaches, banana or almost any other fruits, use about 2 pound, pitted and sliced.

 

The preparation is as follows:

 

 Step 1)
Wash the fruits.
Combine the fruits with the alcohol (80 proof vodka) and 1 vanilla bean split in half, in a large and airtight jar. Place the jar in a cool place and shake it every so often.
Marinate for at least for 3 days.

 

Step 2)
When the infusion is ready, in a 2 quart saucepan, dissolve the sugar in the water. Bring to a boil and simmer for 1 minute. Set aside to cool.
Use a sieve to strain the infusion through and squeeze all liquid out of the fruits, with the help of a fork or a spoon. Discard the fruits. 
Combine the cooled syrup with the fruits infusion and at this point other spices can be added.
Seal the jar and let it sit for a few days.

 

Step 3)
Filter the rosolio using a paper filter or a piece of cotton cloth or a few layers of cheesecloth; discard any spice.
Bottle and seal the rosolio that will be ready to use in about two weeks.
If rosolio is not clear, filter it again.

Beside the vanilla bean, other spices or flavors can be added to the rosolio to enhance the taste and give a subdued and mysterious flavor.
Cinnamon, clove, nutmeg, mace, bay leaf, ginger, coriander, fennel seed, juniper are only a few of the many seasonings that can make your rosolio extraordinary and good tasting.