Rich Fruit Vinegar with Frozen Fruits and White Sugars


Making it Thick with Frozen Fruit

Now, I used the same method to make the fruit vinegar.
Last year, I made fruit vinegar with red currants, the same amount of white sugar, and vinegar. But the vinegar taste was too strong and not so tasty.

This year, I made the redcurrant vinegar again. The ingredients are exactly the same as last year, but the process is different. First, I extracted the juice in the way of fruit syrup. Then added vinegar to it to make fruit vinegar. The taste of the fruit is quite intense, and the vinegar is not harsh at all, resulting in a delicious fruit vinegar.

Here are some answers to some questions about fruit syrup and fruit vinegar.

Can I Use Less Sugar?

Some people may feel that the recipe is too much, using the same amount of sugar as the fruit. So can you reduce the sugar?

I have tried halving the amount of sugar, but I do not recommend it. Less sugar means less ability to extract the juice. By reducing the amount of sugar, the flavor of the fruit became lighter and the amount of juice also decreased.

If you use the same amount of sugar as the fruit, the taste of the fruit will be stronger. Stronger fruit flavor means that even a small amount of the syrup will smell good. This means that you can use less syrup at a time, and as a result, less sugar. It is recommended to use the same amount of sugar as the fruit.

Doesn’t it Ferment?

Freezing makes it easier for the fruit to release its juice. When making fruit syrup or fruit vinegar, the jars are left at room temperature. This time can be shortened by using frozen fruit. It depends on the room temperature and the condition of the fruit, but three days at room temperature is almost fermentation free.

Of course, this does not mean that it will not ferment at all.
For example, apples are used to extract natural yeast. If you mix fresh apples with sugar with the skin on, it will ferment in about a day. If you want to make fruit syrup or fruit vinegar with apples, be sure to peel them.

Other precautions, such as removing the stems from strawberries, are listed in the recipe.

Can’t You Make it Faster?

Although it can be done quickly, it will still take a few days to finish. For example, if you crush the fruit or defrost it in the microwave, it could be done faster. So I tried it with several fruits.

As it turns out, neither crushing nor microwaving is recommended.

If you crush the fruit, the fine pulp will be scattered and the fruit syrup or fruit vinegar will be cloudy. It also increases bad flavors. Also, the forks and spoons used to crush the fruit have no small amount of germs on them, so it is not recommended.

I also found that the fruit crumbled and became cloudy when I defrosted it in the microwave. And the time it took to make the syrup was not much shorter, only about half a day faster.

Different from Umeshu, Japanese Fruit Liquor

Fruit syrups and fruit vinegars are different from the way umeshu and fruit liquor is made. For more information about fruit wine, please click here.
Umeshu and Japanese Fruit Liquor
Have you ever tried Umeshu? The process is unique, but very simple. You can also make delicious Japanese fruit liquor from other fruits.

Rich Fruit Vinegar with Frozen Fruits and White Sugars

You can make a rich flavored fruit vinegar by using frozen fruit and white sugar. This recipe is quick to ready and does not ferment easily.
Prep Time10 mins
Rest Before Cook6 hrs
15 mins
Rest After Cook3 d
Servings100 g fruits
  • frozen fruit 100 g
  • fine white sugar (granulated sugar) 100 g
  • vinegar (5%) 100 g
Glass jar
  • Freeze the fruit. Or use frozen fruit. See below for more information about each fruit.
  • Sterilize the glass jar.
  • Place the frozen fruit and sugar alternately in the glass jar.
  • Shake several times a day to dissolve the sugar well.
  • When all the sugar is dissolved, add the vinegar and you are ready to serve. If the sugar does not dissolve completely, add vinegar after about three days.
  • Remove the fruit and store the resulting vinegar in the refrigerator.
  • Dilute 5-6 times if mixing with water or soda water.
  • Add to milk to make drinkable yogurt.
  • Remove the stems and wash thoroughly. Fresh strawberries have a lot of yeast and ferment easily, so be sure to remove the stems and wash them carefully.
  • The leftover fruit can be used for jam.
Lemons and Oranges
  • Cut into 5mm slices and freeze.
  • The remaining fruit is delicious with the bitterness of the peel removed. Can be eaten in pound cakes.
  • Peel, cut into thin slices, and freeze. Fresh apples have a lot of yeast and ferment easily, so be sure to peel them.
  • The leftover fruit can be used for jam.
Blueberries, lingonberries, and Red Currants
  • Wash thoroughly in cold water.
  • Leftover berries become wrinkled and do not have a good taste or texture, so they are not suitable for reuse.
  • Remove the fruit and freeze.
  • The leftover fruit becomes wrinkled and does not have a good taste or texture, so it is not suitable for reuse.
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