Making Liqueurs for Gifts by Mimi Freid

Author:Mimi Freid
Language: eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 1988-03-25T16:00:00+00:00

YIELD: 1½ PINTS

CONTAINER: WIDE MOUTH ½ GALLON JAR

PEACH LIQUEUR

Look for peaches from early May to mid-September with July and August as the peak months. You’ll want yellow or cream-colored peaches. Avoid green ones as they won’t ripen at home.

12 medium-sized peaches

4 strips lemon peel, scraped

1 stick cinnamon

3 cups vodka

1 cup sugar syrup

Peel peaches and cut in quarters. Combine with vodka, lemon peels, and spices in covered jar and store for 1–2 weeks, shaking occasionally. Strain fruit (squeezing as much juice as possible) and filter. Add sugar syrup and store for an additional 6 weeks.

YIELD: 1 LITER

CONTAINER: WIDE MOUTH GALLON JAR

APRICOT LIQUEUR

2 cups smashed apricots pits

½ tsp. ground cinnamon

½ tsp. ground coriander

2 cups 100 proof vodka

1 cup sugar syrup

Partially fill a cloth bag (old pillowcase perhaps) with the apricot pits. Pound with a hammer until they are smashed, using the crushed shell as well as the meaty center. Place smashed pits in a 1-quart container. Add cinnamon, coriander, and vodka. Store for two months in a cool, dark place. Filter through a cheesecloth lined strainer (or similar) and discard fruit pits. Strain a few times until clear. Sweeten with sugar syrup and age for two weeks.

This recipe is for the inventive cook and requires some fine- tuning, but offers a feeling of accomplishment when done. Apricot extract can be added to offer additional flavoring.

YIELD: 3 CUPS

CONTAINER: WIDE MOUTH LITER JAR

RASPBERRY LIQUEUR

Although July is the best month to buy raspberries, they can also be plentiful in May and June. Avoid stained baskets (sign of overripe or softened and decayed berries), and do not wash until ready to use as water causes mold to form. Berries should be full colored and plump.

1 pint fresh raspberries

2½ cups vodka

1 vanilla bean

¼ teaspoon whole allspice

⅓–½ cup sugar syrup

Rinse berries and place in mixing bowl, lightly crushing to release flavor. Add vodka, vanilla bean, and allspice. Stir and store in bottle in cool, dark place for 3 weeks. Strain mixture through dampened cheesecloth squeezing as much juice as possible. Pour back in bottle adding sugar syrup (to taste) and age another 3–5 weeks.

YIELD: 1 PINT PLUS

CONTAINER: WIDE MOUTH QUART JAR

PINEAPPLE LIQUEUR

Pineapples are generally available all year-round — March to June will have the greatest supply. It’s best to buy the largest one you can find as it will have more meat. Look for yellow to golden orange color for sweet tasting meat. Avoid greenish color, bruises, discolored areas, soft spots, or dried out brown leaves.

2 cups fresh pineapple

2 cups vodka

½ cup sugar syrup

Slice pineapple and combine with vodka in jar. Steep for 1 week. Strain and squeeze juice from pineapple (as much as possible). Filter a few times until liquid is smooth and pulp free. Add sugar syrup to taste. Pineapple juice may be added for additional taste if desired. Age 1 month.

YIELD: 3 CUPS

CONTAINER: WIDE MOUTH QUART JAR

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