Interested to find out if there was a precedent for making alcohol from Raspberry seeds I searched the net in vain.
It seems that I am on my own with this one.
What I found which is interesting is that I was certainly correct in not discarding them.
These seeds have apparently very high levels of ellagitannins.
Recent work (2001), published by Dr. Gary Stoner at Ohio State University, showed that components in the seeds and berry, but particularly ellagitannins, inhibited the initiation and promotion/progression stages of esophageal cancer. This is an extremely important finding, considering the potential benefits.
I wonder will I kill these wonders by steeping in Alcohol ?
Or, maybe, they will leach out from the seeds into the alcohol to make the healthiest Liqueur ever.
Comments
Red
on August 24, 2010Worth a try anyway – once it has alcohol, it can’t help but be good for one!
Brian Moore
on August 30, 2010Hi Martin,
Your breakfast tables inspired us to try our hand at jam-making – that and the gift of a bag of plums from neighbour.
First batch of plum and cooking apple jam (jam/jelly really) was devoured by friends and family, having followed Darina’s recipe.
Our second batch made yesterday has a deeper colour and flavour and stronger set, either due to longer cooking times or the fact the sugar caught in the oven and caramelised somewhat whilst being warmed.
On to the raspberry jam this week.
Regards to Sheila,
Brian & Siobhan
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