Kiwi liqueurs at home – recipes and technology

It would seem that “kivyanka” is a dead number; no noteworthy alcohol can be made from this fruit. Most of the Runet sites are crammed with a recipe for a primitive kiwi tincture, and the authors frankly admit that the drink turns out so-so. Ha! They just didn’t try to make kiwi liqueur from one of the most interesting recipes from The Rum Diary!

Yes, the simplest kiwi tincture – cut fruit, pour vodka or moonshine, insist, add sugar – this is not very tasty. To be honest, it looks more like compote of indistinct origin with vodka than liquor. But why do we need all this profanity? Properly using additives and correctly maintaining the main points of technology, we will definitely get a delicious drink – home-made kiwi liquor will be tasty, beautiful, fragrant and certainly original, you will be able to surprise your guests!

Homemade kiwi liqueur – recipe with lime and cardamom

The main disadvantage of kiwi is a soft aroma. We will cope with this problem with the help of two ingredients – lime zest (it even asks for color in our drink) and a very meager addition of cardamom.

For the preparation of this drink, it is alcohol that is optimally suited, since it better draws flavor and aromatic compounds from the pulp of fruits, water is used here only for making syrup. But you can also take vodka for the last resort, and simply spread the sugar in the tincture after cooking.

1. Peel the kiwi and cut into slices about 0,5 cm thick, and then how it goes. Gently cut the zest from the lime, only the green one is needed, the rest is discarded. Put kiwi and zest in a jar, add cardamom, pour alcohol over everything, close tightly and set aside in a dark, warm place.
2. After a week and a half, the tincture must be carefully drained until it has discolored. Fruits saturated with alcohol will have to be thrown away – if you try to squeeze them, so much turbidity will get into the drink that it will then be impossible to filter it. We pass the drained liquid through a cotton swab or paper towel as many times as necessary – until complete or at least relative transparency.
3. The color of the tincture at this stage is, unfortunately, not green, but brownish-yellow, this is normal. If you want to satisfy your inner perfectionist and achieve a bright emerald color, it’s not a sin to use green food coloring, there’s nothing particularly terrible about it.
4. From all the water and sugar, boil the syrup, cool and gradually add to the liquor – until it becomes as sweet as you want. After that, the drink must be re-defended for at least 2-3 weeks in a dark, cool place. If during this time it again gives a precipitate, filter it again.

This recipe in action:

That’s it, we’ve made a delicious kiwi alcohol tincture with lime and cardamom – drink it well chilled, in small sips, enjoying the intense aroma and interesting taste with a slightly nodding sourness!

Kiwi liqueur with alcohol and white wine

This recipe also uses citrus fruits – this time the juice and zest of more affordable lemons, using cinnamon as a flavor enhancer. The drink is macerated with alcohol, then diluted with wine and aged. White wine will not kill the delicate taste of kiwi, but it will give the drink the missing velvety and ennoble the aroma.

There are quite a few ingredients, but the preparation of the drink is simple. We cut the washed kiwis together with the peel and put them in a suitable jar. We cut the zest from the lemon, cut out the pulp, we also send all this to the jar – we throw out what is left in the middle. Add cinnamon and fill the whole thing with alcohol. The author recommends infusing the drink in a warm, dark place for exactly 4 days – during this time, alcohol will draw out everything that is needed from the fruit, but will not destroy the pulp, it will be easier to filter the tincture. After 4 days, we drain the infusion, filter it well in an accessible way, add wine to it, stir sugar and send it to a cool place for at least 2 months – so that the ingredients “make friends” with each other, and the taste of the drink is rounded. Everyone can drink!

Vodka or moonshine on kiwi and strawberries

For this recipe, it is vodka that is already used (you can replace it with good moonshine without extraneous flavors). The soft, sweet aroma of strawberries goes well with the tart kiwi, emphasizing the flavor without overpowering it. Of the additional ingredients – a little lemon zest.

Nothing complicated either! We clean the kiwi, cut it. Strawberries are cut into 2 or 4 parts – depending on the size. Strawberries can be taken both fresh and frozen. Add lemon zest, put in a jar and fill with vodka so that all the fruits are completely covered. We insist this whole thing for about 10-15 days, after which we carefully drain and filter.

We do not squeeze the rest of the fruits – we fill them with sugar and rearrange them in the sun for 2-3 days – until all the sugar turns into syrup, at the same time pulling out the remaining alcohol from the fruits. We mix both infusions to taste so that there is no excessive sweetness. We filter again and set aside in a cool place for 3-4 weeks. If during this time a precipitate falls out, our homemade kiwi liqueur will again need to be filtered, after which it is declared completely ready for tasting!

Kiwi gin with ginger and lemon

And again, “not ours” alcohol! What to do – it is gin that harmonizes well with kiwi (by the way, homemade gin according to our recipes is perfect). In fact, kiwi is not the main ingredient in this drink, but it will perfectly emphasize the slight sharpness of ginger, smooth out the sharp aroma of lemon and become the “cement” that will connect all the ingredients together.

Peel the kiwi and cut into cubes. Cut the zest from half a lemon and add to the kiwi. Squeeze the juice out of the remaining lemon. We add a little – about a tablespoon – sugar, pour everything with gin and poison it to infuse for one and a half to two weeks. After that, the infusion is carefully drained, filtered, if necessary, additionally sweetened. It will be ready after two weeks of aging, but you can try it now!

As we can see, there is nothing difficult in making kiwi liqueur at home – there are plenty of recipes! With a little effort, even from this “inappropriate” fruit we will get an excellent dessert drink, tasty and fragrant, which will certainly please both its creator and familiar tasters!