Place berries or fruit in a container, add vodka. To perfect your liqueur-making, experiment a little. Cultura/Brett Stevens / Riser / Getty Images, Russell Mountford / Lonely Planet Images / Getty Images, An A to Z List of Popular Liqueurs and Cordials, Bartender's Guide to the Most Popular Bar Drinks, Lychee Martini With Homemade Lychee Liqueur, Explore Irish Cream Liqueur and Discover Drink Recipes, 51 Great Recipes for Fun Party Shots and Shooters, 20 Romantic Red Cocktails for Valentine's Day, 15 Fabulous and Fresh Blueberry Cocktails, 12 Tasty Recipes for Jagermeister Cocktails and Shots. If I put the fruit solids in my compost, would I just have drunk worms? How timely. https://www.sheknows.com/.../slideshow/3719/homemade-liqueur-recipes The easiest is to simply rely on almond extract for the flavoring. I have one problem with your method: you are technically making a jam to which you add alcohol. There’s no need to buy expensive vodka for this, use the cheap stuff, because all the flavor will come from the fruit. If you love to eat, you’ve come to the right place because I dish it up fast and fresh here at TVFGI. Did you puree the grapes with the seeds? I decided to focus on summer fruits, but I’m sure citrus works beautifully, and grapefruit would be my first choice! It took me years to finally get someone to teach me how to make it; most of the people around Baltimore who make it are very secretive about their family recipes! Hmmmmm I used my own scrumptious homegrown strawberries, had pureed more than was needed but thought why not use them all. It's a slow infusing liqueur, so you'll need to give it about a month to work its magic. Thank-you for this wonderful post. What did I do wrong? There are many ways to approach this almond-flavored liqueur. Did you try it? © 2020 The View From Great Island. Let sit, covered, for 24 hours. I had SO much fun. Tightly cover and leave for a few days so the sugar can draw the alcoholic juices out of the fruit. It can also lead to a weird aftertaste. Oh Sue, you must of had so much fun making these different fruit liqueurs. Yes, it needs to be in the fridge because of the fruit content, and I would use it within a couple of weeks. I think I found my summer project! thank you! The recipe for mandarin liqueur. Can’t wait to try! I made pear wine but would like to make a pear liqueur from it. My recipes are never fussy and always exciting ~ there are 1600 and counting on the blog. Good luck! This is a quick homemade liqueur and it's a favorite gift for the holidays. Many liqueurs require just a few things: an alcohol base, flavoring ingredients, and simple syrup. Thank you so much. The only problem was I wanted to keep going with every fruit I could think of… and then of course I’d be swimming in vodka :/. (450 g) berries or fruit 3 cups (710 ml) 80-proof vodka (or 1.5 cup pure grain alcohol + 1.5 cup water)-----1 1/4 cup (300 ml) granulated sugar. And I was making mojito’s for a party so decided to make blueberry rum the same way. (In the fridge vs. room temperature?) I used cheap vodka as per the directions. If your fruit is dry you may need to add a bit more water. Compact them decently and add the sugar on top. I’m wondering how best to use the flavored vodka once it’s ready. Depending on the fruit you may need to cut them. I just might try 1/2 a batch next time. Chop the fruit into bite sized pieces and add to a saucepan, along with the sugar. 12. Will be trying this with some summer fruit , I’m already chomping at the bit to try new flavors…just gotta finish up these batches first . You could put the fruit solids on ice cream. Hi Sue, thank you I will try all you receipies, all look very nice, Hi Sue, It would be hard to just drink one! GREG. Are nutbags available at grocery store? These are really different. Do you know how? Temperature and time varies depending on the type of fruit. When peach season hits, grab a couple extra pounds and make your own peach liqueur. This is so beautiful!! Do not peel stone fruit, much flavor and color comes from the skins. These liqueurs are potent, and very flavorful. So disappointed. My Cavies and I CAN’T keep up! Put down that bottle of Baileys and grab a bottle of Irish whiskey instead. Colleen Graham is a cocktail expert, professional bartender, and cookbook author with over 10 years of experience in the food-writing world. I’ve had a bottle of vodka sitting aside for a long time now. The botanicals make it perfect for stone fruit. I didn’t use flour while making the filling but my one worry is the cornstarch. Has anyone tried to make it with grapefruit yet? I have been looking forward to making my Homemade Poached Pear Liqueur since the start of pear season. You also want the liqeur to be as clear as possible if your adding simple syrup for more of a cordial. I can’t wait to try this with my rhubarb! This is an Italian favorite that is made from walnuts that have yet to ripen, so it's a very seasonal recipe. It is cloudy…I squeezed the pulp firmly. Privacy Policy. I’m really excited to share this with you, I had a blast coming up with my unique homemade fruit liqueurs — and I have to admit, taste-testing them wasn’t too shabby either   I developed my own method for infusing bright vivid fruit flavor into vodka, and I think it’s just perfect. There are also ultra fine mesh filters that work really well. This homemade creamy chai liqueur sounds absolutely AMAZING. Would the flavor still be strong enough? In that case Leann I think you should just mix it to taste. This recipe includes cloves, cinnamon, lemon zest, nutmeg, and coffee beans to complement the taste of green walnuts. 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