Homemade pineapple liqueur is remembered for its yellow color, characteristic aroma and rich taste with light vanilla tones. Sweetness can be adjusted to your liking.
You need a ripe pineapple with a strong and pleasant aroma. Canned and frozen fruits have such a bright smell and taste, so the liquor from them is an order of magnitude worse. Before cooking, be sure to cut off the blackened, rotten and moldy parts of the pulp. As an alcohol base, you can take vodka, diluted ethyl alcohol or double distillation moonshine (sugar or fruit).
I do not recommend replacing sugar with honey in this recipe, as this will adversely affect the flavor, it is better to use fructose or dextrose. The amount of sweetener depends on the sugar content of the pineapple itself and the desired sweetness, and can be added to taste. If necessary, the strength is reduced with water or sugar syrup.
pineapple liqueur recipe
Ingredients:
- peeled pineapple pulp – 300 g;
- vodka (moonshine, alcohol 40-45%) – 0,5 l;
- sugar – 200-250 g;
- vanillin – on the tip of a knife (1-2 g);
- water – 100-150 ml (optional to reduce the strength).
Technology of preparation
1. Pineapple peel and core. Cut the pulp into 3-4 cm cubes.
2. Put the pineapple pulp into a container for infusion – a glass jar. Pour in the alcohol base (alcohol should completely cover the pulp), add vanillin. Mix and seal tightly.
3. Move the container to a dark place at room temperature. Leave for 14 days. Shake every 2-3 days.
4. Strain the infusion through cheesecloth. Grind the pineapple pieces in a kitchen sieve and squeeze dry. Mix the resulting liquid with the main infusion.
5. To reduce the strength of water and sugar, you can make syrup: mix in a saucepan, bring to a boil, then boil for 3-4 minutes over medium heat, removing foam from the surface, and cool to room temperature.
If lowering the strength is not required, simply add sugar to the pineapple infusion and stir until completely dissolved.
6. Pour the resulting pineapple liquor into bottles, close hermetically and transfer to a refrigerator or cellar for at least 3-4 days to stabilize the taste.
During storage, a precipitate may appear, which is removed by filtering through a coffee filter or cotton wool. Filtration makes the drink clear, but does not affect the taste.
Away from direct sunlight, homemade pineapple liqueur has a shelf life of up to 3 years. Fortress (without water) – 24-26% vol.