Recipe ingredients and directions:
General notes:
Large glass jugs or ceramic crocks make great aging containers;
plastic will react with the alcohol. I usually use gallon glass
jugs, but I make liqueurs in large batches. 🙂 As long as it’s
big enough and has a snug lid or cap, go for it.
When a recipe calls for water, use distilled water if your tap water
is of iffy quality (like mine is).
Use a decent quality alcohol base, but avoid the really expensive
ones that should be enjoyed on their own. For example, I use
Smirnoff Vodka; Stolichnaya would be overkill. B)
Don’t skimp on aging times! Most fruit and herb liqueurs hit their
best flavor after about a year of aging, if you can save them that
long. If you’re planning to use a liqueur for cooking, then you can
get away with less aging.
KEY LIME LIQUEUR
3 cups key lime juice
about 3/4 cup key lime zest
(This is of course the results from that 90-100 key limes you
so graciously dealt with. Feel free to scale down the recipe. 🙂
1 1/2 cups water
8 cups granulated sugar
1.75 liters 80-proof vodka
green food coloring (optional)
Place zest, juice and water into a large saucepan. Add sugar and
stir well. Bring the mixture to a boil, stirring frequently. When
it reaches a boil, reduce heat and simmer for 10 minutes. Remove
from heat and let cool.
Pour lime mixture into aging container, add vodka and stir. Cap and
age for 4 weeks in a cool, dark place.
After initial aging, pour through a metal strainer into a bowl to
remove zest. Zest may be saved for later use in cooking. Rinse
any sediment from aging container and pour liqueur back into cleaned
container for an additional month of aging.
When completed with aging strain liqueur through fine cloth (such as
muslin). Repeat as needed. If you like, add several drops of green
food color, stirring in a few at a time until liqueur is the desired
shade. A cloudy layer may form on top even after several strainings.
This portion may be poured off and used for cooking. Bottle and cap
as desired. Liqueur is now ready to be used in cooking but should
be aged at least three more months if intended for drinking.
TANGERINE LIQUEUR
4 cups tangerine juice
1 1/3 cups tangerine zest
(the results of juicing and zesting about 35 tangerines)
3/4 cup lemon juice
7 cups granulated sugar
1.75 L 80-proof vodka
The procedure is the same as for the Key Lime, minus the green food
coloring and water. Also, the tangerine liqueur doesn’t form a cloudy
layer on top; the sediment sinks instead of floats.
BLUEBERRY LIQUEUR
(I used fresh berries, but this recipe also works well with
frozen ones)
4 cups blueberries, rinsed and drained
3 cups 80-proof vodka *OR* 1 1/2 cups pure grain alcohol mixed
with 1 1/2 cups water
1 cup water
1 1/2 cups granulated sugar
2 thin strips lemon peel
Place berries in aging container and mash with either the back
of a wooden spoon or a potato masher. Add the vodka or the grain
alcohol-water mixture, stirring to combine. Cover container and
let stand at room temperature or cooler for 2 weeks. Stir every
few days. If the weather is very warm, berry mixture may be put
in the refrigerator.
After initial aging, strain mixture over a large bowl through a
colander or wire mesh strainer. Discard fruit residue and clean
all sediment out of the aging container.
Bring 1 cup water to a boil and pour over sugar and lemon peel.
Stir well to completely dissolve sugar. Let cool to room
temperature. Remove lemon peel and pour cooled sugar-water mixture
into aging container. Add strained blueberry liquid and stir to
combine. Cap and let age 1 1/2 months more.
After second aging, strain mixture again through fine cloth. Re-
strain as needed until clarity is reached. Bottle and cap as
desired. May be used now for cooking but should age at least one
more month for drinking purposes.
**Variation: Spiced Blueberry Liqueur is easily made by adding
1/2 teaspoon whole cloves and 1/2 teaspoon whole coriander to
the berries in this recipe.
DRIED FRUIT LIQUEUR
1 lb dried fruit of choice
(I used equal amounts of dried apricots and pineapple, but dried
peaches, pears, prunes, cranberries or any other fruit will work.)
1 bottle (750 ml) OR 3 1/3 cups dry white wine
1 cup brandy
1 1/2 cups granulated sugar
1/2 cup water
Place dried fruit, wine and brandy in aging container. Stir gently.
Cover and set aside.
Combine sugar and water in small saucepan. Heat gently, stirring
constantly. Remove from heat when sugar has dissolved. Let cool.
Add cooled sugar mixture to dried fruit mixture, stirring to combine.
Recover and place in a cool place for 1 month, stirring occasionally.
After aging, strain off fruit by pouring mixture through a metal
colander over a large bowl. Save fruit for serving as a dessert
topping or mixing into fruitcake or pound cake (I’ve even chopped
the fruit up for cookies). Re-strain liqueur through cloth to
remove fine particles. Bottle as desired. This liqueur doesn’t
need much additional aging to taste really yummy.
***
Category: Beverages & Drinks Recipes
