Apricot Liqueur

"Sip in cordial glasses or dribble over vanilla ice cream. Probably my easiest liqueur recipe and very good. Since it's made with DRIED apricots, it can be made year-round. Years ago I gave this a couple times in a monogrammed pocket flask as a 21st birthday present. Cooking time is actually infusion time (at 5-7 days, it's a relatively short time for a fruit-flavored liqueur)."
 
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photo by kiwidutch photo by kiwidutch
photo by kiwidutch
photo by GaylaJ photo by GaylaJ
photo by Barb G. photo by Barb G.
photo by Barb G. photo by Barb G.
Ready In:
120hrs 2mins
Ingredients:
3
Yields:
1 pint

ingredients

  • 8 ounces dried apricots
  • 23 cup superfine sugar
  • 2 cups vodka
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directions

  • Place apricots and sugar in a screw-top jar.
  • Add vodka, screw cover on tightly and shake to dissolve the sugar.
  • Leave for 5-7 days, inverting the jar daily (test the taste after 5 days and infuse 2 more if you want a stronger flavor).
  • Strain liqueur into a decanter through a fine sieve and store in refrigerator.
  • Apricots may be saved, chopped and used as a topping on ice cream.

Questions & Replies

  1. Why dried apricots instead of fresh ones?
     
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Reviews

  1. NOTE: When using dried apricots to make apricot liqueur, you can save the strained/infused apricots for baking, etc. :-)
     
  2. Excellent gift liqueur, whether in a monogrammed flask or a decorative bottle. Preparation is minimal and EASY. I would definitely suggest bottling with bits of the apricot reserved. It is pleasing to the eye as well as the palate, and the fruit bits are *excellent* on ice cream!
     
  3. I just realized as I was looking thought drink recipes that I had never reviewed this one. I made it about a year ago. I love Apricots and thought this might be a good one for me to try. I was soooo right. I am not a big drinker so I had to be careful not to over imbibe because this is smooth, sweet and delicious which makes it very easy to forget it is basically pure Vodka. If you like sweet liquors and/or Apricots, you'll love this. Seeing the recipe has me making plans to make it again. ? May 4, 2006<br/> Updating this on May 12th after making another batch- try adding a teaspoon each of Vanilla Extract & Almond Extract. It takes this liquer to another level.
     
  4. Potent, but not as much apricot taste as I had hoped. It has gone for two weeks, maybe it needs a bit more time yet. I'll leave it longer...
     
  5. This has been infusing for two weeks and is looking great and tasting yummy. We had a taste of it poured over icecream, and it tastes smooooth. I'm not the worlds biggest icecream fan but I could get used to this LOL. Please se my rating system: a lovely 4 stars for an easy and very grown up way to enjoy icecream. Thanks! Update: this got pushed behind some bigger bottles and it's been some months maturing. A definiate improvement in flavour with a deep apricot-y taste that has now come to the fore. The taste first off, is fresh apricot of youth, the taste now is mellow apricot that's definaitely come of age. My rating has therefore been updated to 5 stars. Thanks!
     
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[SINCE I HAVE WELL OVER 200 COOKBOOKS, I SUGGEST THAT ANYONE EXPLORING MY COLLECTION CLICK ON 'AUTHOR'S ORDER' AT THE TOP OF THE RIGHT HAND COLUMN BEFORE PROCEEDING. I'VE ARRANGED THEM SO THAT COOKBOOK SERIES OR SIMPLY COOKBOOKS ON RELATED TOPICS APPEAR TOGETHER, WHICH SHOULD MAKE IT EASIER TO FIND THE ONES THAT INTEREST YOU.] In 2004, I moved home to New England after many years living in the South. Often I go walking in the morning with my sister, who lives near me on the Maine coast--we truly live in a beautiful place. I share a love of ACC basketball with my brother in upstate New York. Nowadays, I rely heavily on Kitty Rosati's Heal Your Heart book (lots of low-sodium recipes) and Donald Gazzaniga's No-Salt, Lowest-Sodium Cookbook. Other cookbooks I frequently use are Weil & Daley's The Healthy Kitchen and Cooking Light's Five-Star Recipes cookbook. From January 2005 to September 2008, I hosted the recipe tagging game <a href="http://www.recipezaar.com/bb/viewtopic.zsp?p=2192193">ONE-TWO-THREE HIT WONDERS</a>, taking four months off in late 2007, during which the tireless, compassionate and totally wonderful Game Forum Hosts <a href="http://www.recipezaar.com/member/88099"> ~Nimz~</a>, <a href="http://www.recipezaar.com/member/67656"> justcallmetoni</a>, <a href="http://www.recipezaar.com/member/157425">Lauralie41</a> and <a href="http://www.recipezaar.com/member/428885">Andi of Longmeadow Farm</a> with incredible kindness of took over my workload. I loved hosting the game and the players there were and are the best, but competing obligations required me to give it up and it's now ably presided over by HokiesLady. In 2008 my dear sister finally joined Recipezaar. Her chef name is Sagadahoc (the county in Maine she lives in). My popular Recipe #89132 is actually her recipe--check it out sometime, it's great! She eventually realized how useful having several cookbooks can be, so I gave her a premium membership as her birthday present in March 2008. Some of my favorite sources of recipes are the public cookbooks of other Zaar chefs. I have over 100 bookmarked to refer to occasionally, but some of my favorites are from the following: In January-February 2007, the Chefs of 1-2-3 Hit Wonders hosted a Cook-a-Thon for veteran Zaar member Sharon123 while she was undergoing chemotherapy at Duke University. The entire group of recipes tagged, cooked and reviewed for the Cook-a-Thon are contained in: <li><a href="http://www.recipezaar.com/cookbook.php?bookid=123948">Sharon123's Cook-a-Thon Cookbook</a></li> <a href="http://www.recipezaar.com/member/58104">~Rita~</a>: Thanks to her stunning photographs, she has one of the most beautiful cookbook lists at Zaar. Her cookbooks focus on a variety of inspired topics, many of them health-related, and the introductions often provide an encyclopedic disquisition on the topic at hand. Some stand-outs: <li><a href="http://www.recipezaar.com/mycookbook/book/27685">Edible Flowers</a></li> <li><a href="http://www.recipezaar.com/mycookbook/book/33443">Honey Honey You`ve got me wanting you!</a></li> <li><a href="http://www.recipezaar.com/mycookbook/book/33123">Recipes I named after zaar chefs</a></li> <li><a href="http://www.recipezaar.com/mycookbook/book/33325">Menopause</a></li> If you've been around Zaar any length of time, you probably know that <a href="http://www.recipezaar.com/member/4470">Bergy</a> writes wonderfully detailed and helpful recipe reviews and has also contributed a wealth of wonderful recipes of her own. 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Cookbooks of hers I find especially handy include: <li><a href="http://www.recipezaar.com/mycookbook/book/27896">Chicken Recipes</a></li> <li><a href="http://www.recipezaar.com/mycookbook/book/45020">Then There Were 2</a></li> As I mentioned above, while I love the cuisines of all regions of the world, my favorite is Greek, and the following from <a href="http://www.recipezaar.com/member/49168">Cookiegirlandi</a> is chockful of great Greek recipes: <li><a href="http://www.recipezaar.com/mycookbook/book/30983">It's All Greek</a></li> (Another great way to find Greek recipes is to go cirectly to evelyn/athens' <a href="http://www.recipezaar.com/recipes.php?chef=80353">recipe list</a> and then sift for Cuisine-->European__>Southern-->Greek. She currently has 142.) UPDATE: <a href="http://www.recipezaar.com/member/80353">evelyn/athens</a>, host of the Greek Cooking Forum and Greek food expert extraordinaire has a cookbook of her own Greek fecipes that could be the only reference you'll ever need for Greek cuisine: <li><a href="http://www.recipezaar.com/mycookbook/book/76021">Greek Cookery</a></li> I'm not a vegetarian, but I do eat meatless meals a fair amount of the time. 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