Barackpálinka
Barackpálinka is one of the best-known spirits in Hungarian gastronomy, traditionally made for generations. The natural sweetness and aroma of apricots provide the perfect base for a truly special brandy. This drink is excellent not only for festive occasions but also as a gift. Tip: Use ripe, juicy apricots for the best results, and don't skip the maturation time to allow the flavors to fully unfold.
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Ingredients for this recipe
Servings: 4
3
kg
Fresh Apricots
1
kg
Sugar
2
l
Water
10
g
Pálinka Yeast
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Preparation Steps
1
Thoroughly wash the apricots, remove the pits, and chop them into smaller pieces.
2
In a large fermentation vessel, combine the chopped apricots, sugar, and water. Mix well until the sugar begins to dissolve.
3
Add the pálinka yeast to the mixture, then cover the vessel and let it ferment at room temperature for 2-3 weeks. Stir the mixture once a day.
4
Once fermentation is complete (when the mixture no longer fizzes), strain the mash through a fine sieve.
5
Distill the strained liquid in a pálinka distiller to make the barackpálinka. Pay attention to the temperature and ensure a safe process.
6
Pour the distilled pálinka into clean bottles and let it mature for at least 2-3 months to allow the flavors to fully develop.
