Apricot Or Cherry Liqueur Recipe

  1. Prep Time: 15 min, plus at least 2 weeks for mellowing
  2. Makes: About 8 c. of apricot or possibly 7 1/3 c. cherry liqueur
  3. 1.
  4. Place apricots or possibly cherries, vodka, and sugar in a glass jar (at least 3-qt size).
  5. Stir till sugar is mostly dissolved.
  6. Cover tightly and let stand at least 2 weeks or possibly up to 2 months; after a few days shake jar till sugar completely dissolves.
  7. Cherry liqueur may form a slightly cloudy, harmless residue at the top of the jar.
  8. 2.
  9. Pour lqueur and fruit, a portion at a time, through a fine strainer into a pitcher, letting fruit drain completely.
  10. Save fruit for other uses
  11. (recipe suggestion follows later).
  12. Line strainer with four layers of damp cheesecloth, set over a spouted container, and pour liqueur through it.
  13. Or possibly for maximum clarity, strain liqueur through a coffee filter, changing filter often (takes several hrs).
  14. 3.
  15. Pour liqueur into small airtight bottles.
  16. Serve liqueur, or possibly store uptight up to 6 months.
  17. (If storing in containers with rubber stoppers, place a couple of layers of plastic wrap between rubber and bottle to keep alcohol from softening rubber).
  18. Notes: Slab apricots are the sweetest dry apricots; they're picked extra-ripe and soft, and are slightly misshapen.
  19. Inexpensive vodka works fine.
  20. Serving Ideas for Fruit Liqueurs:* Drizzle over ice cream for an instant but elegant dessert* Add in a little to mixed fresh fruit, spoon over lb.
  21. cake* Splash into sparkling wine for a festive aperitif* Flavor holiday fruit cakes with liqueur instead of rum* Sip and smack your lips happily

sour cherries, vodka, sugar

Taken from cookeatshare.com/recipes/apricot-or-cherry-liqueur-69052 (may not work)

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