Apricot pit ratafià
Dessert
Cooking without waste
Ingredients
250 grams of apricot pits, 3 liters of 95% alcohol, 2 kilos of sugar.
Preparation
Peel and break up the pits and let them infuse in the alcohol for 15 days, shaking the jar occasionally.
After this time, drain the pits with a strainer and collect the infusion in a bowl; add the syrup prepared by dissolving the sugar in two and a half liters of water.
Bottle the ratafià: it will need an additional resting period of one month in a cool, dry place.
one hour, plus maceration and resting time
