Apricot or Cherry Liqueur
Apricots, peaches, cherries and nectarines are all from the same family of trees and may be used in this liqueur. As dried fruits however, apricots and cherries are best, yielding delightful results you will enjoy.
Author: Chief Mixologist
Recipe type: Liqueurs
Serves: 1 bottle
- 2 pounds dried apricots or dried pitted sour cherries
- 1 bottle (1.75 liter) vodka
- 4 Cups sugar
- Place apricots or cherries, vodka, and sugar in a glass jar (at least 3-quart size). Stir until sugar is mostly dissolved. Cover tightly and let stand at least 2 weeks or up to 2 months; after a few days shake jar until sugar completely dissolves. Cherry liqueur may form a slightly cloudy, harmless residue at the top of the jar.
- Pour liqueur and fruit, a portion at a time, through a fine strainer into a pitcher, letting fruit drain completely. Save fruit for other uses (recipe suggestion follows later). Line strainer with four layers of damp cheesecloth, set over a spouted container, and pour liqueur through it. Or for maximum clarity, strain liqueur through a coffee filter, changing filter often (takes several hours).
- Pour liqueur into small airtight bottles.
- Serve liqueur, or store uptight up to 6 months. (If storing in containers with rubber stoppers, place a couple of layers of plastic wrap between rubber and bottle to keep alcohol from softening rubber).
Notes: Slab apricots are the sweetest dried apricots; they're picked extra-ripe and soft, and are slightly misshapen. Inexpensive vodka works fine. Serving Ideas for Fruit Liqueurs: * Drizzle over ice cream for an instant but elegant dessert * Add a little to mixed fresh fruit, spoon over pound cake * Splash into sparkling wine for a festive aperitif * Flavor holiday fruit cakes with liqueur instead of rum * Sip and smack your lips happily. Prep Time: 15 minutes, plus at least 2 weeks for mellowing Makes: About 8 Cups of apricot or 7 1/3 Cups cherry liqueur
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