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Parma - PR


apples (preferably quinces)
200 gr. sugar
200 gr. almonds

Preparation: grate the apples and put the pulp obtained in glass jugs, then keep it in a dark place till it starts fermenting, usually after 5-6 days.
When it is fermented, squeeze the pulp using a towel and add a liter of alcohol for each liter of juice obtained, 200 grams of sugar, 200 grams of almonds chopped into pieces and the seeds of the apples.
After 20-25 days, strain it, bottle it and then let it rest for at least six months.

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