Apricot liqueur: 4 recipes at home

Apricot liqueur is a delicious drink that will be a welcome addition to even the most sophisticated dessert.

More apricots are made from apricots: brandy, brew and moonshine, liqueur, tinctures, wine, syrup

Double apricot liqueur without vodka

List of ingredients

1. Apricots - 10 kg

2. Sugar - 1.5 kg

3. Water - according to the situation

Method of preparation (step 1)

1. Pit apricots, cut into quarters and mix with a kilogram of sugar.

2. Place the result in a commensurate glass bottle, filling it 2/3.

3. Fill the remaining space with cold water and place the gauze-covered container in the sun until fermentation begins (to speed up the process, the bottle should be rotated 180 degrees regularly).

4. When the contents of the bottle began to ferment (hissed, foamed and bubbled), you should provide the container with a lid with a water seal or a pierced rubber medical glove and move it to a dark, warm place for 2 months.

5. At the end of fermentation, strain the liquid through cheesecloth, bottle it, cork it and place it in a cellar or refrigerator.

Preparation method (step 2)

1. Pour the unwinnowed apricot mass with the previously prepared sugar syrup, cooled to a temperature of 30 °C.

2. Put the bottle back in the sun and repeat all the steps from step 1 exactly, starting from the 2nd point.

3. After the second fermentation stops, strain and squeeze the pulp thoroughly, then decant the first batch of liquid and mix both substances in a clean glass container.

4. Keep the almost finished drink for several weeks in a dark, dry place.

5. Then, again, remove it from the sediment, bottle, cork and send it to the refrigerator or cellar for about two more months. After which (hooray!) double apricot is ready.

Apricot liqueur on vodka

List of ingredients

1. Apricots - 2 kg

2. Vodka - 1 liter

3. Sugar - to taste

4. Cinnamon - 2-3 pinches

5. Cloves - 2-3 pcs.

The method of preparation

1. Pit the apricots and cut them into slices.

2. Pull out the kernels from 1/3 of the pits and grind them thoroughly. Mix the kernels prepared in this way with the apricots and put it all in a glass bottle, filling it halfway.

3. Add cinnamon and cloves, then pour the contents of the bottle with vodka (if the above amount of vodka is not enough to cover the apricot mass, the volume of alcohol should be increased).

4. Keep the resulting substance for three weeks in a warm, dark place. Then strain off the liquid, add sugar to taste, bottle, cork and put in a cool, dark place for storage.

Actually, you can put a full stop on this, or you can put a comma. If you want to get a thicker liqueur, take the remaining pulp, cover it with sugar in a 1/1 ratio, close the lid and send it to a cool, dark place for a month.

Next, the infused pulp should be carefully squeezed out, the squeezed juice should be thoroughly mixed with the previously prepared liquor, the result should be filtered, bottled again, corked and returned to the basement for a few more weeks for final maturation.

Apricot liqueur on alcohol

List of ingredients

1. Apricots - 2 kg

2. Alcohol (40-45 degrees) - 1 liter

3. Sugar - to taste

4. Cinnamon - 2-3 pinches

5. Cloves - 2-3 pcs.

The method of preparation

1. Take previous recipe preparation of apricot liqueur, replace the vodka present in it with alcohol diluted to a strength of 40-45 degrees and safely proceed to the preparation of the drink.

2. For greater piquancy, at the first stage, you can add to the bottle not cloves with cinnamon, but marigold petals or saffron threads at the rate of 1 piece per liter of substance.

Apricot liqueur on moonshine

List of ingredients

1. Apricots - 2 kg

2. Moonshine - 1 liter

3. Sugar - to taste

4. Cinnamon - 2-3 pinches

5. Cloves - 2-3 pcs.

The method of preparation

1. The drink is less refined, but stronger. Everything is very simple. Take the same one the basic recipe and replace the vodka with well-purified 50-degree moonshine with a light movement of the hand.

2. At the same time, it will be nice to guess the moment when an early plum appears, and the apricots will not yet leave. In this case, half of the latter can be replaced with plums. Moreover, the remaining apricot kernels should still be enough.

3. And most importantly... When you taste the finished product, do not forget to raise a glass to the prosperity of our resource.

Update: 13.07.2016

Category: Liqueurs and Tinctures