Don't throw away the stones! Here's how to make the perfect medlar
Have you just finished enjoying some ripe medlars or made a delicious medlar tart and found yourself with a mountain of leftovers on the table? Don't throw away the seeds! There's a traditional peasant secret that allows you to transform those leftovers into a precious elixir: medlar stone liqueur.
- 150g hazelnut medlars
- 95% Alcohol 300 ml
- Water 300 ml
- Granulated sugar 180 g
- Start by thoroughly washing the medlar stones you've set aside. This step is essential to remove any residual pulp and implement your waste-reduction strategy. Dry them thoroughly by patting them dry with a clean cloth: this is a crucial step to prevent mold from forming and ensure the success of your liqueur during the maceration phase.
- Transfer the whole stones to a sterilized glass jar with an airtight lid. It's important that the container is perfectly clean to ensure the safety of your preparation. Pour in pure alcohol until they're completely covered: this step will begin the extraction of the aromas necessary for a flawless homemade liqueur. Store the jar in a cool, dry, dark place. Let the stones macerate for 30 days, the time needed for the alcohol to extract all the aromas from the seeds. Remember to shake the container gently once a week: this small gesture ensures even maceration and a more intense final flavor.
- Once the month-long infusion is complete, move on to preparing the syrup. Pour the water into a saucepan and bring to a gentle boil, adding the sugar and stirring until completely dissolved. Immediately turn off the heat and let it cool to room temperature. Make sure the syrup is completely chilled before proceeding, to ensure maximum stability for your artisanal liqueur.
- Strain the alcohol from the stones using a fine-mesh sieve (you can now dispose of the seeds in the organic waste or follow our tips for reusing them) and add it to the cooled syrup, stirring carefully to blend the flavors. Bottle the liqueur and let it rest in the pantry for at least another 10 days. This settling period is the key to achieving a balanced and harmonious flavor before serving it to your guests.
Also known as homemade Nespolino, this digestive will amaze you with its incredible bitter almond aftertaste, so intense it's reminiscent of the famous amaretto. It's the perfect recipe for those who love creative recycling in the kitchen and want to bring a unique product to the table, born from a zero-waste philosophy.
It's incredibly simple to make, though it does require a bit of patience for the steeping process. If you're a fan of classic liqueurs like Limoncello or robust Nocino, Nespolino will become a new staple in your pantry. Imagine serving it chilled at the end of a meal, perhaps paired with a dessert filled with Loquat and Apple Jam or classic Loquat Marmalade: success is guaranteed.
Let's discover together how to balance alcohol, sugar, and time to obtain a clear, fragrant artisanal liqueur with an unmistakable character.
Doses & Ingredients
- Doses for 1 piece
- Very low difficulty
- Low cost
- Average food availability
- 1-liter glass jar with lid / Scale / Kitchen towel / Fine-mesh strainer / Spoon / Funnel / Saucepan.
