Homemade Gancia

1. Wash the Fruit
   Start by thoroughly washing the fruit to remove any residues on the peel. If you’re using fruit with the peel on, it’s best to choose organic produce, although that can be tricky to find.
   If organic fruit is unavailable, you can clean the fruit with a vinegar and lemon solution. This powerful combination helps eliminate bacteria and any pesticides on the skin.
2. Prepare the Fruit
   Once the fruit is cleaned, cut it into strips, ensuring the pieces are small enough to fit through the mouth of the demijohn.
3. Combine Ingredients
   Place the fruit strips into the container (demijohn), then add the alcohol and mineral water. Seal the container with a cork and shake it well to mix everything together.
4. Add Flavoring
   Uncover the demijohn and add the sugar, cloves, and rosemary sprigs. Seal the container again and let it sit.
5. Macerate
   Allow the mixture to macerate for about 30 to 40 days in a cool, dark place. Try to shake the demijohn at least once a week to ensure the flavors blend well.
6. Strain and Bottle
   After 30-40 days, it’s time to strain the liquid to remove the fruit peels and other solids. The more you filter it, the smoother the final product will be.
7. Bottle and Chill
   Once filtered, transfer the Gancia into clean, cold bottles. Store them in the fridge until ready to serve.

Enjoy your Homemade Gancia chilled, and use it as the base for your favorite cocktails or serve it as a refreshing standalone drink. Cheers!