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Step 6Straining
After several weeks of infusing, it's time to strain the liquid.
Carefully strain the liquid through several layers of cheesecloth. It helps to moisten the cheesecloth first so the liquid permeates more smoothly.
Once you get to the point of straining out the pulp and rind, gently wring the cheesecloth to extract all of the liquid and juice (the fourth photo).
After straining, you can discard all of the rind, pulp and any spices.
Return the liquid to the jar.
Carefully strain the liquid through several layers of cheesecloth. It helps to moisten the cheesecloth first so the liquid permeates more smoothly.
Once you get to the point of straining out the pulp and rind, gently wring the cheesecloth to extract all of the liquid and juice (the fourth photo).
After straining, you can discard all of the rind, pulp and any spices.
Return the liquid to the jar.
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