Grapefruit liqueur is remembered for its pronounced citrus aroma, rich grapefruit flavor and a slight bitterness in the aftertaste. The preparation technology is standard – preparation, mixing of ingredients in certain proportions, infusion, then filtration.
The amount of sugar depends on the desired sweetness and is approximate in the recipe. The optimal alcohol base is diluted ethyl alcohol, vodka or cheap cognac, in extreme cases, moonshine.
Ingredients:
- vodka (alcohol 40-45%, cognac) – 0,5 liters;
- grapefruit – 1 thing;
- sugar – 100-200 grams.
grapefruit liqueur recipe
1. Wash the grapefruit in warm water and wipe dry to remove the remnants of substances that extend the shelf life from the surface of the peel.
2. Gently remove the zest (orange part) from the fruit with a knife or vegetable peeler, without touching the white bitter flesh, otherwise the liquor will turn out too bitter.
3. Fold the zest into a jar, pour the alcohol base, close the lid.
4. Squeeze out the juice from the peeled fruit. It is desirable that it contains as little pulp as possible.
5. Mix grapefruit juice and sugar in a saucepan. Bring the mixture to a boil, boil over low heat for 2-3 minutes, removing the white foam.
6. Cool the finished syrup to room temperature, then add to the jar with zest and vodka. Mix.
7. Insist 14-16 days in a dark room at room temperature. Shake every 3-4 days.
8. Strain the finished grapefruit liqueur through 2-3 layers of gauze, squeeze the zest well. If the drink is cloudy, it can be filtered through cotton wool. Filtering does not affect the taste, only improves the appearance.
9. Pour the drink into bottles for storage, seal tightly. Serve chilled. In the absence of direct sunlight, homemade grapefruit liqueur can be stored for up to 5 years. Fortress – 29-34%.
