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Jul. 13th, 2013 10:44 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
darchildreThis morning, I went to the grocery store in order to prepare for my parents coming home and bringing several relatives (Granny, my aunt, one of my sisters) with them. And I was in the produce section and decided it was time to make more shrubs, so I bought fruit. Troublesome fruit, really.
I bought lychees. Because I love lychee flavored things and it will make an interesting experiment, if nothing else. They are pretty messy to peel and very messy to pit, FYI. But now they are all peeled and pitted and macerating, so that's done. We'll see how that turns out.
And I bought cherries. The thing about cherries is that, not only are they annoying to pit, but the darker varieties look sort of horribly, viscerally meaty when pitted. And leave red juice all over your hands. So now I have this bowl full of cherry corpses and I feel kinda like Lady Macbeth.
Ah, well. I'm trying a new thing - using the recipe on this page, where you actually cook the fruit and vinegar together and add the sugar several days later. I've never done it like that - all of my shrubs so far have been cold-processed - so it should be interesting to see the difference.
I bought lychees. Because I love lychee flavored things and it will make an interesting experiment, if nothing else. They are pretty messy to peel and very messy to pit, FYI. But now they are all peeled and pitted and macerating, so that's done. We'll see how that turns out.
And I bought cherries. The thing about cherries is that, not only are they annoying to pit, but the darker varieties look sort of horribly, viscerally meaty when pitted. And leave red juice all over your hands. So now I have this bowl full of cherry corpses and I feel kinda like Lady Macbeth.
Ah, well. I'm trying a new thing - using the recipe on this page, where you actually cook the fruit and vinegar together and add the sugar several days later. I've never done it like that - all of my shrubs so far have been cold-processed - so it should be interesting to see the difference.
