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    You are in: Home / Cookbooks / LIQUEURS
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    48 recipes in

    LIQUEURS

    Fun and easy way to make gifts for any holiday. Plan ahead when fruits are in season!
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    Limoncello, Sicily's signature liqueur, is easy to make at home. Perfect for those hot summer days... a cool explosion of the senses. This is the best Limoncello recipe I have come across, I think the secret that makes this one stand apart is the addition of the zest from one lime. Please use organic lemons and limes for this recipe. If they are not organic soak them in water for 1/2 an hour or so before zesting. Also it has been pointed out that it is best to use under-ripe fruit. Once made... there are so many uses; spiking lemonade, flavoring cocktails and splashing onto ice cream, poundcake or fresh fruit. You can substitute the peel of 15 limes for the lemon peel. Total time: 30 minutes, plus at least 4 weeks infusing time

    Recipe #167289

    22 Reviews |  By Rodger

    This is a great lemony flavored vodka that is great for sipping after dinner, or anytime. I always try to keep some in the freezer.

    Recipe #13264

    57 Reviews |  By Tweeky

    This is the cat's Meow! I know you are saying there are already a lot of recipes on this site for the same thing, I researched them before posting mine and this one is just a little different so here it is. Everyone I have ever served this to absolutely goes beserk over the taste and says it's as good as the real thing. It's so much cheaper too! I found this on an internet site, but can't remember which one, it was to long and to many fifths ago!! You can easily double the recipe.

    Recipe #74594

    From Classic Liqueurs, by Cheryl Long and Heather Kibbey: Grand Orange-Cognac Liqueur. I modified it to make it a little more chef friendly.

    Recipe #191348

    I always associate autumn with cranberries. Here is an elegant liqueur that's really easy to make (and a treat to receive as a Christmas or hostess gift). If giving as a gift, be sure to allow enough time (in days) for the fruit to fully infuse the liquor. Cooking time is actually infusion time. UPDATE: After the liqueur is made, try using it to make Rita L's cocktail A Jolly Christmas Special Cosmo or Red Hot Lovers Cosmo (recipe #109007), or if you give the liqueur as a gift, you might want to give the recipient a copy of Rita's recipe to go with it!)

    Recipe #103136

    3 Reviews |  By Mirj

    A great way to bring the summer fruits into the holiday season!

    Recipe #41404

    You'll enjoy sipping this cordial with coffee. From an old newspaper clipping. If you cannot find vanilla beans, substitute 1/2 cup real vanilla extract. Setting time not included in preparation time.

    Recipe #377856

    It doesn't get any easier than this. Mix all the ingredients, turn upside down everyday and Viola, you have your very own homemade Brandy Liqueur. Not sure where this recipe has been hiding, but I recently found it and wanted to get it on Zaar before I lost it again. I didn't see another one like it on this site, so I am sharing mine. Start now and you'll have it ready to share by the holidays.

    Recipe #334206

    This is a recipe I came up with since I enjoy white russians soo much, and also I like Kahlua in my coffee too. Let me know what you think if it is too strong, weak or is missing something..THANKS!!

    Recipe #18458

    An old-fashioned recipe from the Wisconsin Dutch section of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.

    Recipe #63694

    This easy-to-make and delicious recipe is from my friend Maggie Smith—the Aussie, not the British, actress. Use the greater amount of kumquats to intensify the citrus flavour. Cooking time does not reflect the months needed for the liqueur to age fully.

    Recipe #271072

    This is the real deal. it IS a recipe from Ireland. It is as close to the bottled brands as you can get without having their secret Recipes

    Recipe #261644

    5 Reviews |  By Annacia

    This makes a smaller amount that is ready in only 2 days.

    Recipe #224908

    Italian Cherry Liqueur. Perfect after dinner cordial, to be enjoyed with friends or to be given as a gift. You can use a bottle with a tight fitting cork or screw top. Wax seals add a nice finished touch. A tablespoon added to pie crust has phenomenal results. Very easy recipe... the hardest part is waiting 6 months for the maceration. Be sure to shake it up when you check on its progress.

    Recipe #173249

    I suppose you could make this with other types of cherries -- but it won't have the same flavour. Morello's are not meant for eating out of hand -- they DO make the most superb liqueur. This is the homemade liqueur you'll find in every Greek family's cupboard. This takes 1 1/2 months to macerate properly.

    Recipe #65669

    Recipe #312389

    A sweet citrus liqueur.

    Recipe #297727

    This came from copykat.com. I have not tried yet--did not want to lose recipe, so I thought I would post it. Times and servings are approximate.

    Recipe #256241

    This has a very nice light fruity taste. Very mellow and sweet.

    Recipe #239494

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