Basic Fruit Liqueur Recipes

HOW TO MAKE HOMEMADE FRUIT LIQUEUR

Steps:

• Start with clean fruit. Depending on what fruit you are using, hull the berries, pit the stone fruit, or trim rough ends from the rhubarb. Do not peel stone fruit, much flavor and color comes from the skins.
• Chop the fruit into bite sized pieces and add to a saucepan, along with the sugar. Add 1/4 cup water, and bring to a boil, stirring to dissolve the sugar. If your fruit is dry you may need to add a bit more water. Cook for about 5 minutes, just enough to soften the fruit.
• Puree the fruit using an immersion blender, a regular blender, or food processor.
• Add the fruit puree to the vodka and give it a stir. Let sit on the counter, covered, for 24 hours.
• Strain through a nut bag, or several layers of cheesecloth, squeezing to get all the liquid out. Discard the solids.
• Keep the liqueur in the refrigerator until needed. Note: these liqueurs need to be refrigerated because of the fresh fruit component, and should be consumed within 2 weeks.

HOMEMADE FRUIT LIQUERS

Steps:

• 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.

BASIC FRUIT LIQUEUR

Steps:

• Place fruit in a clean 1-quart (1 L) jar. Stir in alcohol and brandy. Marinate, covered, for several weeks in a cool, dark place.
• Strain through a fine sieve lined with cheesecloth; reserve fruits for another use. Stir in sugar.
• Pour into sterilized bottles, cork, label and store in a cool place for at least 4 weeks.