Rakija

Method

Wash and pit the fresh fruit, crushing it slightly to release juices, then place in a large glass or ceramic vessel. Dissolve sugar in warm water and cool to room temperature, then pour over the fruit. Sprinkle yeast over the mixture and stir well, covering loosely with cheesecloth to allow fermentation whilst preventing contamination. Leave in a warm place for 3-4 weeks, stirring daily for the first week, then every few days, until fermentation slows and fruit solids begin to settle. Strain through fine muslin into clean bottles, pressing gently to extract all liquid, then seal and store in a cool, dark place for at least 2-3 months before drinking to allow flavours to mature. Distillation is traditional but requires specialist equipment; this fermented version produces authentic rakija character.