Sburlone Liquor

Liquore

Sburlon di Spaggiari

Recommended track: Nomadi – Il paese

Ingredients

• Quince
• 96-proof ethyl alcohol
• Sugar
• Cinnamon and cloves

(The quantities will be determined during the preparation process.)

Get some nice quinces and carefully clean them of the layer of fuzz visible on their skin.

With great care, as they are extremely hard, cut them into four wedges and remove the core and any blemished parts.

You will notice that as soon as you cut them, they will start to darken; this is a normal process and nothing to worry about.

In the next step, we need to finely grate the quinces. This can be done manually with a medium-hole grater or, as Flavio did, using an electric grater.

Place all the grated quince in a sealed container, such as a small dark green glass demijohn, and let it macerate for a week.

After this time, you will see that the quinces have turned a beautiful brownish color, and some liquid will already have collected at the bottom. In addition to this, we need to extract all the remaining juice from the macerated quinces, and there are two ways to do this:

If you’re at a “PRO level” like Flavio, you can use a small press, which is very handy and highly effective. However, since many of us may not have one at home, you can place small amounts of the quince pulp in a cloth and squeeze as much as possible to extract all the liquid, then filter it using a strainer.

The quantities are based on the juice produced. Weigh the juice obtained, then add an equal weight of 96-proof ethyl alcohol and half the weight of sugar.

Place everything in an airtight container and store it in a cool, dark place for a few months.

If you want to taste Sburlone before making it yourself, you can find it here:

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