The homemade lychee liqueur tastes like pink jam with notes of currants, strawberries and white grapes in the aftertaste, and lime enriches the aroma with citrus tones and gives a slight sourness. The technology of preparation is standard and will not cause difficulties even for novice distillers.
For an alcohol base, you can take vodka, a well-purified neutral distillate of double distillation (moonshine) or ethyl alcohol diluted to 40-45%. Aged alcohol will kill the delicate aroma and taste of exotic fruits.
Ingredients:
- vodka (moonshine, alcohol 40-45%) – 0,5 kg;
- lychee berries – 0,5 kg;
- lime – 1 piece;
- sugar – 100-200 g (to taste).
Honey does not go well with lychee fruits, so it is better to take sugar, preferably cane. At the fourth stage of preparation, you can add 80-100 g of sugar, and then sweeten the drink to the desired condition after infusion.
Lychee liqueur recipe
1. Peel the lychee berries and remove the seeds. Place the pulp in a glass jar.
2. Rinse the lime in running water and wipe dry to remove the preservative from the surface, which is used to treat fruits for long-term storage.
3. With a knife or vegetable peeler, remove the zest from the lime – the upper green part of the peel without white pulp.
4. Add lime zest to a jar of lychee pulp, squeeze lime juice into the same place. Pour sugar and pour in the alcohol base (vodka, alcohol, moonshine). Mix, seal tightly.
5. Transfer the container to a dark place with room temperature, leave for 12 days. Shake the jar once a day.
6. Strain the resulting infusion through 2 layers of gauze, squeeze the pulp slightly.
7. Taste the drink. Sweeten with additional sugar if desired. Pour the drink into bottles for storage and close tightly. Serve chilled.
There is a lot of pectin in the lychee pulp, so the liquor will be white, cloudy, filtering through cotton wool or a coffee filter will not help, this is a feature of the drink.
Away from direct sunlight, the shelf life of homemade lychee liquor is up to 2 years. Fortress – 22-25% vol.
