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kilikini kilikini is offline
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Default Peach Infused Vodka

-bwg wrote:
> kilikini wrote:
>> Got a question for you folks. It's peach season here in the South
>> and my husband wanted to try making some peach infused vodka. I've
>> got an idea of how many peaches I need for a 750 ml pet of vodka,
>> but my question is: do I leave the skins ON the peaches going into
>> the vodka or off? Do the skins tend to leave more of a peach
>> flavor, a bitter flavor or doesn't it matter?
>>
>> I was hoping someone in the group could help. I've googled and all
>> I come up with are recipes for martinis or drinks using peach
>> infused vodka, not the particulars on how to make it.
>>
>> The vodka isn't for me, by the way, but for the hubby. He's trying
>> to reproduce a flavor similar to McCormick's Peach Vodka (which he
>> loved) that he only found in Tennessee and can't get anymore.
>>
>> Any ideas or suggestions would be welcomed.
>>
>> kili

>
> Leave the skins on, but break them or cut up the fruit: I think the
> skins will give the infusion a blush wine-like tinge. At least that's
> what happened when I poached some peaches in a rose flavored syrup a
> few weeks ago. It was very pretty.
>
> -bwg
>
> -bwg


Thanks.

kili