METHOD FOR PRODUCING "PISSARDOVKA" INFUSION Russian patent published in 2017 - IPC C12G3/06 

FIELD: food industry.

SUBSTANCE: fruits of Pissarda ornamental plum (Prunus cerasifera var. pissardii) are impaled with a wooden stick, placed in clear glass containers, wherein the layers of fruits in a ratio of 4:1 by weight are alternated with the layers of sugar, fermentation lock is made, the containers are placed in a warm sunny place and allowed to ferment, stirring the contents regularly. After the appearance of free liquid, elderberry flowers are added at the rate of 3-5 g of dry powdered inflorescences per 1 l of the infusion, cinnamon and nutmeg are added at the ratio of 0.4-0.5 g each per 1 l of the infusion , cloves - of 1 pc. per 1 l of the infusion. After 5-6 weeks of fermentation the infusion is decanted, filtered through cheesecloth, and the fermentation process is stopped by adding 40% solution of rectified ethyl alcohol at the rate of 100-200 ml per 1 litre of the infusion.

EFFECT: process simplification and utilization of ornamental crops fruit.

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