DO NOT DESPISE THE LOQUATS…

…They are  charming, evergreen trees in the garden with  juicy fruits whose delicate pear-like flavor certainly deserve our attention. 

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 The golden yellow fruits come into the Greek markets along with strawberries.  The fully ripe peeled loquats are eaten fresh  but Cretans also serve them along with graviera cheese and ice-cold tsikoudia, the local grape-based spirit.

And they  make delicious compote, a  light sophisticated dessert on their own. …

Seeds don’t go to waste, either;  they are used to make a liqueur. Seeds, pure alchohol, sugar, vanilla bean, cinnamon, pink pepper are kept covered in sun, I have been told.   
What do seeds taste like? I am wondering….
But I might have to try a few variations on this liqueur myself.

 

Loquat is also known as the Japanese medlar.  Gr. mespilo, despola, nespola, mousmoulo.

Loquat on Foodista

ΓΙΑ ΕΛΛΗΝΙΚΑ ΕΔΩ.

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THE EASIEST LEMON LIQUEUR

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Here is the easiest way to make a lemon flavored liqueur.

1 cup  lemon juice

zest of one lemon making sure not to get the pith

1 cup  sugar

1 cup or more cretan tsikoudia or pure alcohol or 100-proof vodka

Add the  sugar, lemon juice and lemon zest to a jar and stir well until the sugar dissolves. 

Leave the mixture for 12 hours.

Strain out the lemon zest  and add the raki (or alcohol or vodka).

Stir again, transfer to a bottle  and store in the refrigerator.

It’s a  very refreshing and cooling drink.

 

 

 

Lemon Liqueur on Foodista