A while ago, I wrote about making fruit essence for baking cakes with.
Well, 6-8 weeks is now over, so here’s a quick tutorial on preparing the fruit essences once they’re done.
- A bowl or jug of some sort
- A sieve
- 50 ml bottles for the essence
- A funnel
As usual, you should boil the bottles to sterilise them so that your essences don’t go “off” before they can be used.
I used amber bottles designed for aromatherapy oils as the dark glass on the bottles helps to block out light from reaching the essence, keeping it fresher for longer. They’re also pretty good when pouring into a teaspoon! However, if you are feeling very fancy, or are very fancy, you can always buy pretty bottles from Etsy, save up tiny sample alcohol bottles or even use old perfume jars (after thorough cleaning, of course), the sky’s the limit!
Sieve the berries out of the essence liquid. You can use a regular sieve for this, but if you’re really fancy, you can get more juice and flavour out of the berries by squeezing the fruit through a piece of cooking muslin. I’m too lazy for this, though!
Use a funnel to fill the little bottles with the essence and voila, you have some lovely essence for Christmas! If you have a label printer, you can spruce the bottles up with fancy labels.
A Becky Lee’s Note: Always prepare slightly more empty bottles than you expect to fill, as the recipe always creates slightly more than 250 ml per lot.
So, there you have it, my gift for my baker friends this Christmas! I hope you like it!