Fruit Liqueurs – Beverages and Drinks Recipes

Fruit Liqueurs – Beverages and Drinks Recipes

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to or Register to bookmark/favorite this content.

    Directions

    Share

    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

    (Visited 1 times, 1 visits today)

    Paul

    Owner of Recipe Flow

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    previous
    COLLECTION (7) Non-Alcoholic Drinks – Beverages and Drinks Recipes
    next
    Frozen Fruit Slurpee – Beverages and Drinks Recipes
    previous
    COLLECTION (7) Non-Alcoholic Drinks – Beverages and Drinks Recipes
    next
    Frozen Fruit Slurpee – Beverages and Drinks Recipes

    Add Your Comment

    Appetizer Breakfast & Brunch Chicken Dessert Fast and easy recipes Healthy Main Dish Pasta Slow Cooker Vegetarian
    Sunday Morning Drink Spinach & Honey & Banana Recipe Drink
    Sunday Morning Drink Spinach & Honey & Banana Recipe Drink
    vegetarian pie best vegetarian restaurants san francisco vegetarian low carb recipes
    vegetarian pie best vegetarian restaurants san francisco vegetarian low carb recipes
    Veg Seekh Kababs Recipe | Vegetarian Tandoori Recipes at Home
    Veg Seekh Kababs Recipe | Vegetarian Tandoori Recipes at Home
    Afghani Recipes African Recipes Appetizer Recipes Argentinian Recipes Armenian Recipes Asian Recipes Australian Recipes Austrian Recipes Bagels Recipes Basque Recipes Bean Cereals Recipes Bean Salads Recipes Beans and Grains Recipes Beef Veal Recipes Belgian Recipes Beverages and Drinks
    No Preview
    Breakfast Wassail – Beverages and Drinks Recipes
    No Preview
    WASSAIL PUNCH – Beverages and Drinks Recipes
    No Preview
    Whiskey Toddy – Beverages and Drinks Recipes
    Jacques Pépin Heart & Soul: Just Ducky!
    Jacques Pépin Heart & Soul: Just Ducky!
    No Preview
    Receta de Huevos fritos con patatas y chorizo Jose Andres
    Como Preparar Lomo Saltado Peruano, facil y Rapído
    Como Preparar Lomo Saltado Peruano, facil y Rapído
    Sweet & Sour Pig’s Head Served Whole
    Sweet & Sour Pig’s Head Served Whole