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Peach Liqueur Recipes

Nalivkas (Fruit Liqueurs)

Peach Liqueur 1

Sugar Syrup:
Two Parts Sugar to one part water
10 medium-size ripe peaches
3 Cups vodka (80 proof or higher)
1 Cup sugar syrup
Sugar Syrup: Boil sugar and water together for about five minutes until the sugar dissolves. It is then cooled and added to the flavored alcohol. Liqueur: Pare the skin, cut the fruit into quarters, discard the skin and the peach stones. Place the cut up peaches in vodka in a tightly covered jar for 1 week and shake a few times. Filter and strain. Squeeze all juices from the fruit. Add the sugar syrup. Mature 4 to 6 weeks.
Peach Liqueur 2

1½ pounds Peaches; peeled & sliced
1½ cup Sugar
4 Lemon peel; strips
3 Whole cloves
2 Cinnamon sticks
2 cup Bourbon
In medium glass bowl, thoroughly combine all ingredients. Heat 10 minutes on power level 7 (Medium-High) until sugar is dissolved, stirring once. Continue cooking on power level 1 (Warm) an additional 30 minutes, stirring twice. Cover and let stand 3 to 4 days. Strain before using.
Peach Liqueur 3

12 md Peaches
4 Lemon peel strips, scraped
1 Cinnamon stick
3 c Vodka
1 c Sugar syrup
You want yellow or cream-colored peaches. Season is May to Sept. Avoid green ones as they won't ripen at home. Peel peaches and cut in quarters. Combine with vodka, lemon peels, and spices in covered jar and store for 1-2 weeks, shaking occasionally. Strain fruit, squeezing as much juice as possible, and filter. Add sugar syrup and store for an additional 6 weeks. Slice peaches in half and twist halves opposite each other to separate and remove the pit and set it aside. (Do not discard.) Thinly slice the peaches. Place peaches, peach pit, lemon zest, and orange zest into a clean 2-quart glass canning jar. Add the cooled sugar syrup, vodka, brandy, and food coloring. Seal with an airtight lid. Turn jar top to bottom in one full revolution to gently mix. Place in a cool, dark place for two weeks. Strain out solids through a fine mesh sieve. Pour peach liqueur into a clean jar, seal, and let stand another 2 to 3 weeks in a cool, dark place. Strain a final time through a double layer of cheesecloth or other filter into a decanter or decorative sealable bottle.
Peach Liqueur 4

1 cup sugar
1 cup water
2 pounds fresh ripe peaches, stemmed and washed
1 teaspoon lemon zest
1 teaspoon orange zest
1-1/2 cups 100-proof vodka
1 cup brandy
4 drops yellow food coloring
In a heavy saucepan, boil sugar and water over medium-high heat, stirring constantly. Do not let the mixture burn. When the sugar is completely dissolved and the syrup is clear, remove from heat and let cool down to about 110 degrees F., little more than lukewarm. Meanwhile, prepare peaches by cutting them in half, removing pits (reserve pits), and slicing into thin strips. Put the peach slices and pits into a clean, 2-quart jar along with lemon and orange zest. Cover with the clear sugar syrup, vodka, brandy, and food coloring. Seal tightly with proper lid. Rotate jar once gently to mix. Place jar in a cool, dark place for two weeks. After steeping for two weeks, strain the mixture through a fine sieve, discarding the remaining solids. Pour the liqueur into a clean glass container, seal, and let rest for another 2 to 3 weeks in a cool, dark place.
Peach Liqueur 5

9 peaches, sliced, pitted, skinned
3 cups vodka
1 cup sugar syrup
Steep 1 week, strain and filter, add syrup, age 1 month.
Southern Comfort Liqueur

2 cups bourbon or brandy
1 1/2 lb. peach
1 cup sugar
4 strips lemon peel
Peel, pit and slice peaches. Place in saucepan. Add sugar, stir well to combine. Warm over low heat until sugar is well dissolved and peaches are juicy. Place mixture into glass or porcelain container. Add lemon peels and alcohol, stirring to combine. Cover container and put in a cool, dark place (or refrigerate if necessary). Stand for 1 week, stirring occasionally. Strain and filter: press out liquid from peaches with the back of a wooden spoon. Strain again. Let age another month.

Nalivkas (Fruit Liqueurs)

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