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Before starting the preparation of apple liqueur, it is important to decide which varieties of apples are best suited. The main condition for a successful homemade liquor is juicy and ripe apples. For example, the famous Granny Smith variety is best, but you can take other fragrant and juicy varieties.
They also prepare apples: tinctures and liqueurs, wine, cider, moonshine, mash
Apple liqueur (without water)
Ingredients
Large apples – 6 pieces
Granulated sugar – 750 g
Lemon (medium size) – 1 pc.
Vodka or diluted alcohol up to 40% – 1 l
Method of preparation
Wash the apples thoroughly, cut in half and remove the core.
Grate apples on a coarse grater and transfer to a glass jar.
Squeeze the juice of one lemon and add to the apples, not forgetting to stir.
Pour applesauce with prepared alcohol. It is important to choose the right jar size so that no air remains under the lid after adding alcohol.
We put the filled container in a dark place for 4 weeks, after this time the apple tincture must be poured into another container without squeezing the pulp.
Cook the syrup: squeeze out the remaining liquid from the applesauce, add sugar and cook the syrup (bring to a boil and boil for 5 minutes). If the expressed liquid was not enough, then you can add apple juice.
When the syrup has cooled, mix it with apple tincture, mix well, filter through a homemade or purchased filter and pour into clean glass bottles.
Before tasting, it is necessary to keep it in a cold place for 2 weeks, and only after that you can enjoy fragrant homemade apple liqueur.
Apple liqueur (with water)
Ingredients
Apples – 1 kg
Granulated sugar – 300 g
Water – 600 ml
Vodka or diluted alcohol up to 40% – 500 ml
Cloves and cinnamon – optional
Method of preparation
Wash the apples, remove the skin, remove the core and cut into small pieces.
We grind the apples on a blender (you can grate), transfer the resulting puree to a three-liter jar and fill it with prepared alcohol. We close the nylon lid and send for 4 weeks in a dark place.
After a month, we filter the apple tincture and pour it into another container.
Cook simple sugar syrup.
Mix the chilled syrup with apple tincture, mix thoroughly, filter again and pour into glass bottles.
Before use, insist 14 days in a cold place.
Apple liqueur with pear and almonds on alcohol
Ingredients
Apples – 750 g
Pears – 750 g
Alcohol – 1,5 l
Water – 1,5 L
Granulated sugar – 1 kg
Sweet almonds – 2 kernels
Bitter almonds – 1 core
Cinnamon – 1/2 teaspoon
Carnation – 5 pcs.
Method of preparation
Wash apples and pears, remove the core and cut into small pieces.
Crush sweet and bitter almonds.
Put chopped apples, prepared almonds, cinnamon and cloves into the bottle. Pour everything with alcohol and insist 10 days in a dark place, not forgetting to shake the container every day.
After 10 days, we filter the apple-pear tincture through a home-made or purchased filter.
Cook basic sugar syrup.
After cooling the syrup, mix it with the filtered tincture and pour it into glass bottles.
The liqueur needs 4-6 months to ripen. Store in a dark cool place.
Traditional Azerbaijani apple liqueur with pears
In Azerbaijan, this liquor is very popular and is named after the Autonomous Republic of Nakhichevan.
This classic sweet apple-pear liqueur pairs well with desserts, fruit, tea, ice cream, and it also pairs perfectly with other ingredients in cocktails.
Ingredients
Sour apples – 600 g (grated)
Pears – 400 g (grated)
Apple moonshine (you can use vodka) – 1 l
Granulated sugar – 750 g
Water – 3 glasses
Method of preparation
Wash apples and pears thoroughly, remove the core and grate on a coarse grater. As a result, we should get 1 liter of grated fruit.
Fill the puree with apple moonshine or vodka. There should not be much room for air in the jar under the lid.
We insist about 1 month in the sun. The sun’s rays will make the tincture of a lighter shade than the tincture infused in a dark place.
After a month, we filter the tincture and thoroughly squeeze the pulp of the fruit puree.
Cook simple sugar syrup.
After cooling the syrup, we begin to add it to the apple-pear tincture in small portions. The amount of syrup added depends on the sweetness of the fruit and your preference.
Once again we filter through a home-made or purchased filter and pour into glass bottles.
Before tasting “Nakhichevan” it is necessary to insist another 14 days in a cool place. Store the finished liquor in the cellar or refrigerator.
Apple liqueur with lemon balm, mint and ginger (on vodka)
This liqueur is very refreshing and is best made with a mixture of sour and sweet apples.
Apple liqueur with lemon balm, mint and ginger is perfect for a digestif and is best consumed in its pure form.
Ingredients
Apples – 4 pcs.
Granulated sugar – 300 grams
Water – 600 ml
Vodka – 500 g
Dried peppermint – 2 g
Dried lemon balm – 2 g
Ginger – 1/3 teaspoon
Method of preparation
Apples need to be thoroughly washed and carefully peeled – we only need it (about 100 g). The rest of the apples can be used to make pie or other apple liqueur recipes (see recipes above).
We put the “apple zest” in a jar and add dried herbs to it. Fill with vodka, shake well and insist 14 days in a dark place.
After 2 weeks, filter the tincture through a homemade or purchased filter.
Cook basic sugar syrup.
After cooling the syrup, we begin to add it to the tincture. This liqueur should not be too sweet, so the syrup must be added in small portions.
Finely grate the ginger and add to the apple liqueur. Mix well and leave for 2-3 days.
Every day you need to taste the liquor so that it does not become too sharp.
When ready – filter again, pour into glass bottles and store in a cool place.
Strong apple liqueur
Ingredients
Apples – 1 kg
Sugar – 1,25 kg
Nutmeg – 5 g
Water – 250 ml
Alcohol 70% – 900 ml
Method of preparation
Grate apples, add a little water and alcohol (part of the recipe), mix and stand for 10 days.
Then rub the apple mass through a sieve and filter.
Boil a thick syrup from sugar and the remaining water, pour it into the filtered liquid, add chopped nutmeg and the rest of the alcohol.
Pour the liquor into bottles and store in a dark place.
Relevance: 22.07.2018
Tags: Liqueurs, Pourings, Liqueurs, Recipes of liqueurs