Raw sugar

 

The picture doesn’t really show it, but the strawberries are notably darker than the refined sugar sample. Rich smell, less heavy on the rum.

Brown sugar

 

Unsurprisingly, the rum is now darkest in this jar. However, the strawberries aren’t that much darker than the ones in the raw sugar jar. The smell is sweeter than the refined sugar, but not as pleasant as the raw sugar.

Honey

 

Strawberries are similar in color to the refined sugar strawberries, but a little darker. The rum is also similar in color, but is cloudier than the other samples. The smell is primarily rum, but if you breathe in deeply enough you can detect honey.

This is so cool o.o

It's a german word but I've only seen it in light novels so far

Can't contribute anything of value, just posted to tell you that this is a great thread. Good work Bernd

Showed this to moeder and she remembers her grandmoeder making such. Based!

Additional info: just right now she's preparing sour cherries for similars (but just cherries).

nice stuff never tried with rum. been doing sort of the same though with pure alcohol infusion:

lemon zest for limoncello, blackberries, cherries, myrtle, loquat and lemon verbena have all made very good results.

I suppose tha flavour must change a bit since more compounds are extracted with the presence of so much water, and on top of that the flavour of rum of course which seems to be very dominant.

how loong you planning on infusing? I usuallly do 40 days.

I neglected to post the finished pic from last night. I think I overdid it a bit with the apricots, but also as the jar gets close to being full I should be able to increase how densely I pack the fruit. I’m still planning to add nectarines, peaches, plums, and a jar of Luxardo cherries over the next few months. The alcohol content is very strong right now so I think I’ll be able to get away with the increased fruit percentage.

 

Thank you

 

Very cool! I’ll probably experiment with single fruit varieties at some point in the future. Sour

 

I’ve got limoncello in the freezer right now. Lemon verbena sounds interesting. I’ve been getting into bitters lately and at some point would like to come up with my own recipe. Do you add sugar?

 

I’m planning to let the fruit macerate until late November, since that is apparently the traditional length of time.

Bonus: I’m saving the pits and will make amaretto at some point. The pits will probably go in the freezer for now.