In this article, we will look at how to make apricot liqueur at home. The drink has a delicate sweetish taste, a magical aroma and a yellowish color pleasing to the eye. The recipe itself is simple and does not require rare ingredients. Ripened fruits of any variety and size are suitable, as long as there is no rot and mold.
I recommend using slightly overripe apricots, from which jam is usually made. This is important when buying raw materials for liquor in a store or in the market, where overripe apricots are usually cheaper. Suitable alcohol base: vodka, odorless moonshine (distillate), diluted alcohol, cognac or gin.
Ingredients:
- apricots – 1 kg;
- vodka (alcohol 40-45%, moonshine) – 1,5 liters;
- sugar – 500 gram;
- cloves – 3 buds.
A classic apricot liqueur recipe
1. Wash the fruits, remove the seeds, cut the pulp into quarters.
2. Transfer the chopped apricots to a three-liter jar, add cloves, pour vodka (moonshine or alcohol). The layer of pulp must be covered with an alcohol base by 2-3 cm. If necessary, add more alcohol.
Lovers of almond flavor can add 25-30% of the seeds (of the total amount) to the composition, but after 18 days of aging, the bones must be removed, otherwise the drink will have a high concentration of harmful substances – cyanide and hydrocyanic acid.
3. Close the jar tightly with a lid, transfer to a dark place (can be covered) at room temperature. Leave for 30 days. Shake every 3-4 days.
4. Add sugar to the container, mix. Close tightly, leave for another 30 days, shaking the contents of the jar every 5 days.
5. After two months of aging, homemade apricot liqueur is ready. It remains only to strain the drink through gauze, squeeze the pulp dry and pour into glass bottles.
The peculiarity of apricot liqueurs is that they are almost always cloudy, and sediment appears during storage. Filtration through cotton wool takes a very long time and is not always effective.
Away from direct sunlight, the shelf life is 1 year. Fortress – 24-26 degrees.
