焼きとうもろこし（バター醤油の焼きとうもろこし）｜栗原心平「ごちそうさまチャンネル」さんのレシピ書き起こし
Shinpei Kurihara "Feast Channel" Time required : 15minutes
果実酒（あんず酒）｜coris cookingさんのレシピ書き起こし
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Ingredients
- Apricot : 1kg
- 氷砂糖 : 約800g〜1kg
- ホワイトリカー : 1800ml
- レモン : 約1個分
Time required
20minutes
Procedure
-
1)
Preparing apricots
00:30
Wash the apricots and drain them in a colander.
Remove the apricot stem and wipe off the moisture with kitchen paper.
Poke a few holes in the apricot with a bamboo skewer. -
2)
prepare the lemon
01:48
Peel the surface of the lemon and cut it into about 7mm width.
-
3)
pickle
02:20
Put apricots and crystal sugar alternately in a storage jar, and add lemon halfway through.
Pour in the white liquor.
cover.
Once every few days, turn the storage bottle upside down to distribute the sugar evenly.
Completed after pickling for more than 2 months.
Point
・The apricots used are hard and sour.
・Adjust the amount of crystal sugar according to the sourness of the apricots.
・Adjust the amount of lemon depending on the acidity of the apricot.
・Wash, sterilize, and dry the storage jars.
・When using fully ripe apricots, omit the work of piercing the apricots with a bamboo skewer.
・A storage bottle of about 4L is used.
・Keep in a cool place out of direct sunlight.
Take out the lemon after 1 month from pickling.
・You can enjoy drinking on the rocks, with soda, or with hot water.
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