Satsuma Cello

Adapted by StarChefs.com
Yield: 3, 750-milliliter bottles
INGREDIENTS:
9 satsumas
750 milliliters neutral grain spirit, 95 percent
1 kilogram water
700 grams sugar
METHOD:
Suspend the satsumas in cheesecloth above the grain alcohol in a vessel with an airtight seal; if it is not air tight, all of your alcohol will evaporate. Seal the vessel and put in a cool, dark place for 45 days. Remove the satsumas—they should be hard and fibrous inside—and discard. Strain the satsuma oil-infused alcohol, and measure remaining volume.
Combine the water and sugar in a saucepot and bring to a light simmer until the sugar dissolves. Remove from heat and cool completely. Combine one part alcohol with 2 parts simple syrup. (Add less syrup depending on the sweetness of the fruit). Bottle the mixture, and store 30 to 45 days before drinking. Chill the bottles before serving.
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