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Apricot Liqueur Recipes |
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Apricot Liqueur 1 Ingredients: 8 ounces dried apricots 2/3 cup superfine sugar 2 cups vodka Instructions: Place apricots and sugar in a screw-top jar. Add vodka, screw cover on tightly and shake to dissolve the sugar. Leave for 5-7 days, inverting the jar daily (test the taste after 5 days and infuse 2 more if you want a stronger flavor). Strain liqueur into a decanter through a fine sieve and store in refrigerator. Apricots may be saved, chopped and used as a topping on ice cream. |
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Apricot Liqueur 2 Ingredients: 1/2 lb. dried, pitted apricots Boiling water 5 whole almonds, or 1 teaspoon almond extract 2-3 cups vodka or brandy 1 cup sugar syrup Instructions: Plump apricots by placing them in just enough boiling water to cover the apricots, and allowing them to sit with the heat off for about ten minutes. They should absorb the majority of the water. Remove them from the water and let them cool. Measure the left-over water than the apricots didn't absorb. Add enough vodka to that water to make a total volume of 3 cups. Add the apricots and the almonds (or almond extract). Steep for 2 weeks, shaking occasionally. Strain and filter. Add sugar syrup. Mature 1 to 2 weeks. |
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Apricot Liqueur 3 Ingredients: 2 cup smashed apricot pits 1/2 tsp ground cinnamon 1/2 tsp ground coriander 2 cup vodka 100 proof 1 cup sugar syrup Instructions: Partly fill a cloth bag with the apricot pits (available at most health food stores). Smash with a hammer, keeping shells and meaty centers. Place smashed pits in a 1-quart container. Add cinnamon, corriander, and vodka. Store for 2 months in a cool dark place. Then filter through a cheesecloth lined strainer and discard fruit pits. Strain a few times until clear. Add sugar syrup and age for an additional 2 weeks. |
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Apricot-and-Wine Liqueur Ingredients: 2 cups sugar 1 (750-milliliter) bottle Sauvignon Blanc or other dry white wine 2 pounds apricots, quartered and pitted (about 12 large) 1 (3-inch) cinnamon stick 1 (6-inch) vanilla bean, split lengthwise 2 cups vodka Instructions: Combine sugar and wine in a large nonaluminum Dutch oven or stockpot; stir well. Cook over medium-high heat 2 minutes or until sugar dissolves, stirring constantly (do not boil). Add apricots, cinnamon stick, and vanilla bean; bring to a boil, and cook 30 seconds, stirring gently after 15 seconds. Remove from heat; gently stir in vodka. Let cool completely. Spoon mixture into a large bowl; cover loosely with cheesecloth or a towel, and refrigerate 4 days. Drain apricot mixture through a fine sieve, reserving liqueur and marinated apricots. Discard cinnamon stick and vanilla bean. Pour liqueur into decorative bottles, and store in the refrigerator. Spoon the marinated apricots into a bowl; cover and chill. |
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