Re: Re: Tonka bean toxicity

[Guest guest]

 

Ok Question here using Dried fruit in a tincture? Can you give me directions on

how you did this pretty please?? I have a ton of dried fruit here at the house

that I did this summer.

Are you thinking of or doing the maple syrup in alcohol like I've read honey

being used?

Thank you

Willow

Hi Willow

I used the Just Fruits brand of freeze dried fruits and I tintured them 50/50

fruit to alcohol, or so(I wasn't terribly accurate in my measurements). I used

organic grape alcohol. I just filled the jar halfway(some I may have used a full

cup of) and then just filled the jar with alcohol. I still haven't strained any

out yet(too lazy/too messy).   I'm not happy with many of them, some I love,

some are ok.  I have mango, blueberry, blackberry, raspberry, apricot,

pineapple, mixed tropical fruit, and guava(which I used fresh fruit for).  

The best by far is the blackberry.  It's true, rich, and lasts a long time. 

The worst has to be a tie between the tropical fruit and the blueberry(although

I love the color-deep violet).  The blueberry has almost no scent and the

tropical fruit smells like raisins. Raspberry is almost as good as the

blackberry and also has a really nice color.  The pineapple, guava, and mango

are pretty good.  The apricot smells

dried fruit-like to me-I would have preferred something fresher in tone.  I

also have coconut and toasted coconut tinctures as well.  The toasted coconut

is incredible. 

I didn't think of doing the maple syrup as a tincture.  I think it would just

dissolve in the alcohol and you would have maple syrup alcohol.  And that would

be very sticky.

[Guest guest]

Hi Willow

I used the Just Fruits brand of freeze dried fruits and I tintured them 50/50

fruit to alcohol, or so(I wasn't terribly accurate in my measurements). I used

organic grape alcohol. I just filled the jar halfway(some I may have used a full

cup of) and then just filled the jar with alcohol. I still haven't strained any

out yet(too lazy/too messy).   I'm not happy with many of them, some I love,

some are ok.  I have mango, blueberry, blackberry, raspberry, apricot,

pineapple, mixed tropical fruit, and guava(which I used fresh fruit for).   The

best by far is the blackberry.  It's true, rich, and lasts a long time.  The

worst has to be a tie between the tropical fruit and the blueberry(although I

love the color-deep violet).  The blueberry has almost no scent and the tropical

fruit smells like raisins. Raspberry is almost as good as the blackberry and

also has a really nice color.  The pineapple, guava, and mango are pretty good. 

The apricot smells

dried fruit-like to me-I would have preferred something fresher in tone.  I also

have coconut and toasted coconut tinctures as well.  The toasted coconut is

incredible. 

I didn't think of doing the maple syrup as a tincture.  I think it would just

dissolve in the alcohol and you would have maple syrup alcohol.  And that would

be very sticky.

gave a pretty good description.  I would add that you can drain using a

funnel and coffee filter.  I like to squeeze the filter to get all the alcohol

out of the fruit.  I love the raspberry, haven't tried the blackberry but it

sounds great.  Apricot was pretty disappointing. 

Pretty much any freeze-dried fruit will work, the key is not to have any water

in the fruit.  Also use a high-proof alcohol. 

Elise