Pumpkin liqueur is characterized by a persistent aroma, yellow or honey color, as well as a soft, difficult to compare taste, which is well complemented by spices. Another feature is fast readiness. The drink can be served on the table after 8-10 hours from the start of preparation.
Requires a ripe pumpkin without rot and mold. The stronger the flavor, the better. The variety is not of fundamental importance, and the color of the pulp only affects the shade of the liquor.
As an alcohol base, store-bought vodka, well-purified double-distilled moonshine, diluted to 40-45% alcohol or aged alcohol, such as cognac and dark rum, which will complement the taste with tannic notes, is suitable.
Ingredients:
- pumpkin pulp – 450 g;
- vodka (alcohol, moonshine) – 0,5 l;
- sugar – 400 g;
- water – 0,5 l;
- carnation – 5 buds;
- vanilla sugar – 10 g;
- nutmeg – 1 pinch;
- cinnamon – 2 medium sticks.
The composition and quantity of spices can be changed at your discretion.
pumpkin liqueur recipe
1. Peel the pumpkin from the peel and seeds. Grind the pulp with a blender or grate on a fine grater until mashed.
2. Pour water into an enamel saucepan with a volume of at least 3 liters, add sugar, stir, bring to a boil. Boil over medium heat for 2-3 minutes, removing the foam.
3. Add pumpkin puree to boiling water. Bring the mixture to a boil again, stirring occasionally so that the pulp does not burn near the bottom.
4. Reduce heat to minimum, add cloves, cinnamon, nutmeg and vanilla sugar. Mix.
5. Boil the pumpkin liqueur base for 25-30 minutes until a persistent aroma appears. Stir from time to time.
6. Remove the pan from the stove, cover with a lid, leave for 15-20 minutes so that the mixture becomes warm (you can touch it with your finger).
7. Strain pumpkin puree through 2 layers of gauze. Squeeze the pulp dry. You can leave for a while so that the liquid drains freely. Squeezes are no longer needed.
8. Add an alcohol base to the liquid part (vodka, alcohol, moonshine, etc.). Mix. To taste. If desired, additionally sweeten the finished homemade pumpkin liqueur with sugar.
9. Pour the drink into storage bottles. Close hermetically. Refrigerate for 2-3 days to stabilize the taste (minimum 6-8 hours).
Serve chilled. With prolonged storage, sediment may appear, so the liquor should be shaken before use.
Fortress – 18-20% vol. If stored in a refrigerator or cellar, the shelf life of homemade pumpkin liqueur is up to 60 days, but it is better to use it 10-15 days in advance.
