Finely chopped after doing its job flavoring the liqueur, these moist, flavor-rich apricots can be blended into cake batters, added to ice cream and sorbets, blended into cookie dough or other deliciously decadent things. That sweet, summertime flavor comes through year round. Yummy.
- 8 ounces dried apricots
- 2/3 cup sugar
- 1 pint vodka
- Place dried apricots and sugar in a jar, add vodka, close tightly and shake to dissolve the sugar. Let stand for about a week to ten days. Shake daily to ensure sugar is dissolved. Strain, first through a fine mesh strainer, then through a coffee filter.
- You can then chop the macerated apricots and use them as a topping for ice cream or in cakes.
- Decant the strained liqueur into a sterilized bottle and use in cooking or mixed drinks.