How do i make liqueur

Homemade Amaretto Recipe. If you love this Homemade Liquors Recipe as much as I do, please write a five star review, and be sure to help me share on facebook and pinterest! Thank you so much Gina for this great fruit brandy recipe! Last weekend, I put together quarts of raspberry, blackberry, plum, green plum, blueberry, peach, white peach, pear, apricot, rhubarb, strawberry-rhubarb, strawberry, cherry and mango.

Thinking of trying also some apple and a couple of citrus, like orange and pineapple. My daughter suggested I try cucumber mixed with lemon. What do you think? I want to make some for Christmas gifts and if I started within the next few days if it would still turn out alright as its only a week or so short? I used this recipe and used blueberries. Eventually, they will break down. A lot of that will depend on how fresh they are when starting out. This is why they have to sit for so long, to make sure they have adequate time to soak.

I have a question I used this recipes with peaches about 2 weeks ago. This morning when I flipped it the top had popped open broke the seal leaked out so I opened it and put it in a new container. Is this going to be ok or is it bad? Hi there. I want to make a liqueur with fresh pomegranate juice? Will it work? Can i add some fresh mint sprigs? I had someone try this with a flavored vodka meaning it had added ingredients and sugars and the jars fermented too much and popped the lid.

She ended up having to toss it all out. You might be able to do it with fresh pomegranate seeds. How long will the blackberry Lacore last in the cabinet? So since it is alcohol, in theory — if they were kept in sterile containers in the proper climate, they would last indefinitely.

But with our last batch, the containers that were still unopened were still good after years. Total Time 1 day 20 minutes. Yield 1. Calories 99 kcal. Author Sue Moran. Cook Mode Prevent your screen from going dark. US Customary — Metric. Instructions 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. 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. Serving: 1. Pinterest Facebook Twitter Yummly. Sue Moran The kitchen is my happy place where I play with fabulous ingredients that nourish the body and soul.

Pictured: Red Hot Liqueur. Scour local import stores, thrift stores, or your own cupboards to find interesting glass bottles if they don't have tops, you can buy corks at craft stores or winemaking supply shops. Have fun creating your own custom labels and garnish each finished bottle by dropping in a small quantity of the original ingredients a few berries, a twist of citrus zest, an herb sprig, etc.

Most homemade infusions are wonderful when served unadorned, straight out of the freezer. They are also beautiful when mixed into a fresh cup coffee or drizzled over a scoop of good vanilla ice cream. Homemade liqueurs can be substituted in traditional cocktails with wonderful results. Make amazing martinis with your infused vodkas, for example, or have fun inventing your own brand new signature drinks! Explore our complete collection of Homemade Liqueur Recipes.

How to Make Homemade Liqueurs. Pin FB Share. Credit: Meredith. Original Irish Cream. Pictured: Original Irish Cream. To inspire your creativity, let's look at a few tried and true liqueur recipes. Coffee liqueurs like Kahlua and Tia Maria are among our favorite spirits in the bar. They're so useful, too. One bottle can give you a variety of cocktails, from the black Russian to the midnight martini.

Making a coffee liqueur at home could not be easier. The recipe starts off with rum or vodka, to which a vanilla simple syrup is added along with some instant coffee. In a matter of ten days, your liqueur is cocktail-ready. Amaretto is another liqueur that we use all the time in the bar.

Without it, we wouldn't be able to make great cocktails like the toasted almond. It's a staple in the bar and you'll be surprised at just how easy it is to make at home. There are many ways to approach this almond-flavored liqueur. The easiest is to simply rely on almond extract for the flavoring. You will need quite a bit of it, but it's much easier than getting the flavor out of the nuts.

Put down that bottle of Baileys and grab a bottle of Irish whiskey instead. It's time to make your own Irish cream. This is a quick homemade liqueur and it's a favorite gift for the holidays.

You will need a number of ingredients for the Irish cream , but they're all common. This is also a very quick liqueur and just needs to rest overnight. The catch is that this one has a short shelf life. That really doesn't matter, though, because it's so delicious that you'll drink it right up. Limoncello is a very sweet lemon-flavored liqueur and it is used to create some delicious cocktails.

You will need the peels from a lot of lemons for your homemade limoncello. That just means you'll have plenty of fresh juice ready for your cocktails.