Sunday, August 3, 2014

Is This The Pits? Something Like Noyaux Liqueur!

I made something similar to Noyaux liqueur.  Noyaux liqueur is made with apricot and cherry pits soaked in brandy.  It is supposed to taste like almonds. For my liqueur I used roasted cherry pits soaked in mead.

I simply pitted a big batch of Colorado cherries that were in season and roasted the pits for 10 minutes, or so, at 400 deg. f.  Cooled, put them in a jar and fill it up with mead.  Almost immediately it started changing to a lovely cherry colour.  I let mine sit overnight.  Drain the pits away and retain the liquid.  Use this to add to cocktails, or wait and I will post some recipe ideas.  I also made a batch of cherry pit syrup with simple syrup and follow the same instructions.

I used my trusty cherry pitter.

I put mine in the refrigerator for safe keeping.

I also soaked some cherry halves in the mead.  You didn't think I would just use only the pits, did you?


Pinterest- I did That!

Use Dr. Bronner's castille  soap and dilute it.  I didn't measure, I just did it.  A couple of squirts and fill the rest of the bottle with water.  Notice I diluted the spelling of Dr. Bronner, as well, not on purpose.

 Spray this on plants to keep the bugs away.

Weed away- 1/4 c. salt, 2 tsp. dish soap and 1 qt. vinegar.

Magnesium for the plants- Epsom salt, buy the kind with no added salt (Epsom salt isn't really salt) and without fragrances, or baking soda added.  If you want to water the plants with the liquid form, the formula is: 2 tbsp. Epsom Salt to a gallon of water.  I like to sprinkle it right on the soil, sort of willy nilly then water. Do this approx.once a month.


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