Properly made kiwi liqueur turns out sweet and sour with light citrus notes. To extract all the necessary substances from the pulp, after insisting, we will use one simple trick in the recipe – digestion.
Any kiwi with no signs of spoilage (black parts), rot and mold will do. It is desirable that the fruits are firm. As an alcohol base, vodka, ethyl alcohol diluted to 40% or moonshine (distillate) of good purification is used.
Ingredients:
- kiwi fruits – 5 pieces (medium);
- vodka (alcohol 40%, moonshine) – 0,5 liters;
- sugar – 250 gram;
- water – 150 ml;
- lemon or orange zest – from 1 fruit (optional).
Kiwi has a very weak aroma, so I advise you to add citrus zest.
kiwi liqueur recipe
1. Peel the kiwi, grind the pulp in a blender, meat grinder or simply crush with a spoon.
2. Remove the zest from a lemon (orange) washed in hot water and wiped dry – the top layer of the skin without white pulp, which gives bitterness.
3. Put the crushed kiwi pulp and zest into a glass jar or bottle. Pour in alcohol base.
4. Seal tightly. Move the container to a dark place at room temperature. Leave for 30 days. Shake every 3-4 days.
5. Filter the finished infusion through gauze, squeeze the cake well.
6. Mix water, sugar and cake in a saucepan. Bring to a boil, boil over low heat for 3-4 minutes, removing the foam.
7. Cool the syrup to room temperature, filter through gauze and mix with the infusion obtained at the 5th stage.
8. Pour the finished kiwi liqueur into bottles for storage and seal tightly. Away from direct sunlight, the shelf life is up to 3 years. Fortress 22-24 degrees.
