Recipes for apricot liqueurs and tinctures on apricots – 6 pieces

There are many recipes for apricot tinctures and liqueurs. Some of them are childishly simple (which, in fact, are good), and some are downright surprising with their freshness and originality. Your attention is presented to both the classic recipes for apricot liqueurs of their own fermentation, as well as options for tinctures with vodka, alcohol and even white wine.

The apricot topic turned out to be so voluminous that it had to be divided into several articles. It turns out that there are many recipes for apricot tinctures and liqueurs. Some of them are childishly simple (which, in fact, are good), and some are downright surprising with their freshness and originality. In general, we will continue our conversation started in a post about apricot wine, and try to make a liqueur or tincture of apricots with our own hands. Your attention is presented to both the classic recipes for apricot liqueurs of their own fermentation, as well as options for tinctures with vodka, alcohol and even white wine.

Classic. Apricot liqueurs without alcohol

Apricot liqueur is a product that is simpler and not as whimsical to prepare as wine. It does not require anything other than the actual fruit and sugar + a little water. No huge bottles for you, no fuss with the pulp – everything is done quickly enough, and at the exit we get a fragrant, strong and sweet drink.

No. 1. The simplest liqueur on apricots

How to cook:

1. Fruits are freed from the bone and wiped with a cloth, after which they are cut into quarters or halves.

Advice! If you want to get an almond flavor and a slightly spicy aroma, the seeds can be crushed with a hammer or nutcracker, the kernels can be extracted from them, crushed and added to the jar – not all, but half or even a quarter. There is even a separate tincture on apricot pits – I will talk about it in the next article. If you are afraid of hydrocyanic acid – for the same purpose, you can pour a little ground almonds into the apricot liqueur.

2. We heat the water in a saucepan, after boiling – add sugar. Remove the foam and gradually stir until completely dissolved. You do not need to wait until the sugar caramelizes – the drink will already acquire an amber color.
3. Pieces of fruit are placed in a suitable jar, poured with syrup cooled to 30 °. The jar is tied with gauze and sent to a warm dark place for 2-3 days.
4. When signs of fermentation appear – bubbles, sour aroma, hissing – a water seal or a simple glove is put on the jar (this moment is not important for pouring). Everything – now it remains to wait until the contents ferment. It usually takes 25-40 days, you will understand that the process is over by a deflated glove or a silent water seal.
5. The finished liqueur is drained, the pulp is squeezed out and thrown away. The resulting liquid must be kept in the refrigerator or cellar for another 15-20 days.

Advice! If it’s a pity to throw away the pulp, you can not squeeze it out, but pour it with vodka, thus obtaining an original apricot tincture, which can either be mixed with the original product (after which everything is additionally defended for at least a month) or sweetened and consumed as an independent drink.

6. Remove the slightly settled liquor from the sediment, if necessary, clean it through a cotton wool and send it to ripen for another month or two. Done, you can taste!

No. 2. Double thick apricot liqueur

How to cook:

1. Apricots are pitted, mixed with 1 kg of sugar (the rest of the sugar will be needed later) and placed in a fermentation tank so that about ¾ of the volume is filled. The rest of the space is filled with water and the bottle is sent to the sun for 2-3 days. The balloon must be rotated periodically.
2. When the apricots are actively fermented, you need to put on a water seal or a glove on the bottle and rearrange it in a dark place. There, the future apricot liqueur will ferment for another 1,5-2 months.
3. When fermentation is over, the liquid is filtered through gauze, poured into bottles and sent to rest in a dark, cool place. Do not squeeze the pulp!
4. We prepare syrup – we need half a liter for each kilogram of pulp. To prepare the syrup, mix water and sugar in a ratio of 1/3, boil until the sugar is completely dissolved and cool.
5. The pulp is poured with the resulting syrup and placed in the sun until fermentation begins, as in paragraph 1, after which they are sent to a dark place under a water seal for another 3-4 weeks.
6. After the end of fermentation, the wort is thoroughly filtered – through one, and then through two layers of gauze, and mixed with the first liqueur from point 3, which must first be removed from the sediment with a tube.
7. Mixed drinks No. 1 and No. 2 need to be defended for another couple of weeks, drained from the sediment and bottled. It will be possible to try in 1-2 months.

Apricot tinctures

Apricot tinctures are made with vodka, alcohol, spices, spices, lemon juice, both with crushed nucleoli and without them. Such a drink is easier to make than a liqueur, but it also has its own nuances.

No. 1. The simplest recipe for apricot tincture

How to cook:

1. Apricots are pitted, placed in a jar and filled to the top with vodka – under the very lid. The container is sent to the sun for 3 weeks – a month.
2. After the end of this period, the liquid must be drained without squeezing the pulp. Instead of vodka, the jar is filled with sugar and placed in the sun again. The contents must be shaken periodically so that the sugar does not stagnate, but dissolves and draws out the remaining alcohol from the fruit.
3. After 2 weeks, the sugar infusion is filtered through gauze, the pulp is carefully squeezed out and mixed with the original apricot tincture.

Advice! Add sugar infusion to apricot vodka gradually, tasting all the time, otherwise the drink may turn out to be too sweet. The rest of the syrup can be used for confectionery purposes.

4. Mixed liquids settle for 5-7 days in a cool dark place, after which they are re-filtered to improve the color. Everything, our sweet tincture on apricots is ready!

No. 2. Apricot tincture with kernels and spices

How to cook:

1. Apricots are washed, dried, cut in half and pitted.
2. The bones need to be split and the nucleoli removed from them, which are carefully ground in a mortar or blender.
3. Apricots are stacked in a jar, ground nucleoli, cinnamon, cloves, vanilla and regular sugar are poured on top. All this fragrant matter is poured with vodka and sent to infuse in a warm, dark place for about a month.
4. The infused liquid must be thoroughly filtered through a sieve, cheesecloth, cotton filter several times, and then bottled. You can try right away, but it’s better to wait a couple more weeks – a month.

No. 3. Apricot tincture with wine

How to cook:

1. The wine is poured into a saucepan, mixed with sugar and heated until the sugar is completely dissolved.
2. Sliced ​​pitted apricots are also sent there. The mass is brought to a boil and boiled until the fruit turns into gruel. Turn off the heat, add vodka and cool the mixture to room temperature.
3. The liquid is poured into a bottle and sent to the refrigerator for a week, after which, if necessary, it is filtered.

This light, unobtrusive apricot tincture is an excellent aperitif, it can also be drunk as a digestif with dessert.

No. 4. Healing tincture on apricots with mint and honey

How to cook:

1. Mint is poured with 300 ml of boiling water, after which it is infused under the lid for about 4 hours.
2. The broth is filtered, apricot juice, alcohol and honey are added to it. The liquid is sent to a warm, dark place for 2 weeks, and the first week it must be shaken, and the second – left completely alone.
3. Now the tincture can be filtered and tasted.

This apricot tincture is good both as an independent alcoholic drink and as a remedy for cardiovascular diseases, edema and acute gastritis. You need to drink it 1-2 tablespoons 3-4 times a day, before meals.

That’s all for now! In the following articles, in order to finally close the apricot theme, I will share several excellent recipes for apricot liqueurs, including the legendary French Apricotine. And if you still have apricot pits, don’t throw them away! They are included in the recipe for the popular Italian liqueur Amaretto!