Recipe by Chef Penn State
This should be a nice easy project for those willing to wait and enjoy things made by hand. Fruit liqueurs can be used anywhere from beverages to dessert and hopefully it won't become addictive from shear flavor alone. Apricots, blackberries, black currants, blueberries, cherries, cranberries, nectarines, peaches, plums and/or raspberries should be used to give the best liqueur.
Top Review by Lakme
Thanks for the extra tip about citrus liquers not lasting well- in the past, I wondered why mine turned bitter! A tip, you can add 1/4 to 1/2 tsp food-grade glycerin for smoothness once the liquer has aged.
Directions See How It's Made
- Rinse the fruit or berries, Fruit must be cut into small pieces.
- Place berries or fruit in a container, add vodka.
- Cap and store in a cool, dark place, stir once a week for 2 - 4 weeks.
- Strain through metal colander. Transfer the unsweetened liqueur to an aging container (glass bottle or container with tight cap). To 3 cups (710) ml unsweetened liqueur add 1 1/4 cup (300 ml) granulated sugar. Let age for at least three months.
- Pour carefully the clear liqueur to a new bottle. Add more sugar if necessary.
- The flavor of almost all liqueurs improves during storage. Fruit and berry liqueurs should be stored for at least 6 months for maximum taste. Some lemon liqueurs (e.g. Limoncello) should not be stored for a long time.