Of ripe and overripe fruits, apricots can be cooked at home with apricot liqueur. This drink turns sweetish to the taste, has a pleasant aroma and has a stunning sunny color. Having served it to the festive table, you, of course, will receive a lot of enthusiastic reviews of your guests and will be able to enjoy the pleasant taste of this liqueur yourself.
Apricot liqueur - recipe
Ingredients:
- apricots - 1 kg;
- granulated sugar - 0,5 kg;
- vodka - 1,5 liters;
- cloves - 3 pcs.
Preparation
Apricots are well washed, spared from the bones and cut into four parts. We put quarters in a three-liter jar, pour vodka and throw the buds of a carnation. We cover the container with gauze and leave it at room temperature for three days. Then cover the jar with a cap nylon and identify it in a dark and cool place for one month.
After the lapse of time, we add sugar to the liquor, shake the contents of the can intensively until it dissolves and maintain under the same conditions for another month.
Ready liqueur through several layers of gauze and poured into bottles or other glass containers.
Liqueur from apricot kernels
Ingredients:
- apricot kernels (only kernels) - 200 g;
- fructose or granulated sugar - 120 g;
- raisins - 30-40 pieces;
- vodka - 1 l;
- vanilla sugar - 20 g.
Preparation
For the preparation of liquor we need only the inner nucleoli, which are inside the apricot stones. The required amount by the recipe is ground in a blender or crushed with a mortar, we put it into a glass jar, pour it with vodka, add raisins and mix it. Determine the capacity in a warm sunny place for three weeks.
After the passage of time, we filter the contents through the cheesecloth and squeeze out its solid base, and then filter it with a cotton swab.
Now add vanilla sugar, fructose or granulated sugar, shake well and leave for another three days before the precipitate.
We filter the liqueur again and can be bottled.
Apricot liqueur at home from jam
Ingredients:
- apricot jam - 1 l;
- vodka - 1 liter.
Preparation
The simplest version is the preparation of apricot liqueur from jam. To do this, apricot jam, cooked without seeds, mixed with vodka in equal proportions in a glass jar, shaken and let it brew for forty days.
After the time has elapsed, the contents of the container are filtered and the resulting liquid is filtered out. Ready-made liqueur is stored in a glass container in a dark and cool place.
Apricot liqueur with lemon on alcohol
Ingredients:
- apricots - 1 kg;
- alcohol 60% - 1.7 liters;
- purified water - 350 ml;
- granulated sugar - 800 g;
- lemon - 0,5 pcs.
Preparation
Apricots are washed, dried and removed from them bones, from which we extract the inner nucleoli. We put in the three-liter jar the peeled fruits and one third of the purified kernels. The rest we do not need, they can be used for making liqueur from pits or home amaretto.
Fill the contents of the can with alcohol, shake it and determine it in a sunny place for forty to sixty days, periodically
After the passage of time, strain the mass through several layers of gauze and squeeze it.
Water heated to a boil, pour the sugar, add the juice of half a lemon and boil for ten minutes. Mix the hot syrup with the filtered liquid and let us brew for another forty-eight hours.
We filter out apricot liquor several times with a cotton swab, pour it in bottles and stand in a cool, dark place for ten months. And only after this drink we taste.