Apricot liqueur is very tasty, aromatic and bright - a light emerald shade of the drink will be a worthy addition to the bright colors of festive dishes on any table.
Cooking apricot cream is not any more difficult than other types of this alcoholic beverage.
The recipe for apricot liqueur
Ingredients:
- apricots - 2 kg;
- water - 700 ml;
- granulated sugar - 1.6 kg;
- juice of 1 lemon;
- alcohol - 2 liters;
- vodka - 1,5 liters.
Preparation
Apricots are washed, dried and crushed, after removing all the bones. We lay the pieces of pulp in a bottle, and then we fall asleep the kernels of a third of the extracted pits. Mixing the vodka with alcohol, pour the resulting strong solution of apricots, cork bottles and put them on the windowsill. The bottle should stand in the sun for about 2 months, while it must be periodically turned.
After the time, from the water and granulated sugar, cook the syrup. Add the juice of one lemon to the syrup, and continue to cook, stirring, for 10 minutes at low temperature (the ready syrup should not turn golden). In the meantime, strain the prepared liquid and squeeze the apricot pulp. Mix the drink with the syrup, pour it and cork.
Recipe for apricot liqueur without vodka
Ingredients:
- apricots - 2 kg;
- sugar - 600 g + 650 g;
- water - 1.5 liters.
Preparation
Washed and dried fruits are placed in a jar entirely, pouring sugar (600 g). The neck of the can is covered with a gauze slice and we put its contents in the heat until the first signs of fermentation appear. After, a water stop is put on the jar, and the container is transferred to a warm place without sunlight, until the fermentation is completely stopped. The fermented beverage is filtered into a clean and dry container. From the remaining sugar and water, brew a clear syrup and pour them apricot flesh. We put the mixture on a second fermentation, and after, filter the syrup and mix it with the liqueur.
Pouring from apricots and plums
Ingredients:
- apricots - 2 kg;
- plums - 1,5 kg;
- water - 1 l;
- granulated sugar - 600 g.
Preparation
Apricots and plums are mine, dried and peeled. Halves of fruits fall asleep in a bottle and fill it with transparent sugar syrup. Cover the container with apricots gauze and put in a warm and bright place before the fermentation (usually it takes 3-4 days). After the start of fermentation, put the jar on the hydraulic seal and leave it ready for 1 month. We pour the ready nourishment through the gauze filter, squeeze the juice from the pulp of the fruit halves and mix both solutions.