Apple liqueur: 6 recipes at home

Before you start making apple liqueur, it is important to decide which apple varieties are best suited. The main condition for a successful homemade liqueur is juicy and ripe apples. For example, the famous Granny Smith variety is best suited, but you can take other fragrant and juicy varieties.

Apples are also used for cooking: tinctures and liqueurs, wine, cider, moonshine, brew

Apple liqueur (without water)

Ingredients

1. Large apples - 6 pieces

2. Granulated sugar - 750 g

3. Lemon (medium size) - 1 pc.

4. Vodka or diluted alcohol up to 40% - 1 liter

Method of preparation

1. Wash the apples thoroughly, cut them in half and core them.

2. Grate apples on a coarse grater and put them in a glass jar.

3. Squeeze the juice of one lemon and add to the apples, not forgetting to stir.

4. Pour applesauce with prepared alcohol. It is important to choose the right size of jar so that no air remains under the lid after adding the alcohol.

5. We put the filled container in a dark place for 4 weeks, after this time, the apple tincture must be poured into another container without squeezing out the pulp.

6. Cooking the syrup: squeeze out the remaining liquid from the applesauce, add sugar and cook the syrup (bring to a boil and boil for 5 minutes). If the decanted liquid is not enough, you can add apple juice.

7. When the syrup has cooled, mix it with apple tincture, mix well, strain through a homemade or purchased filter and pour into clean glass bottles.

8. Before tasting, it is necessary to keep it in a cold place for 2 weeks and only then you can enjoy the fragrant apple homemade liqueur.

Apple liqueur (with water)

Ingredients

1. Apples - 1 kg

2. Granulated sugar - 300 g

3. Water - 600 ml

4. Vodka or diluted alcohol up to 40% - 500 ml

5. Cloves and cinnamon - optional

The method of preparation

1. Wash apples, peel, core and cut into small slices.

2. Grind the apples in a blender (you can grate them), put the resulting mashed potatoes in a three-liter jar and pour over the prepared alcohol. Close with a nylon lid and send to a dark place for 4 weeks.

3. After a month, strain the apple tincture and pour it into another container.

4. Cooking simple sugar syrup.

5. Mix the chilled syrup with apple tincture, mix thoroughly, strain again and pour into glass bottles.

6. Leave to stand for 14 days in a cold place before drinking.

Apple liqueur with pear and almonds on alcohol

Ingredients

1. Apples - 750 g

2. Pears - 750 g

3. Alcohol - 1.5 liters

4. Water - 1.5 liters

5. Granulated sugar - 1 kg

6. Sweet almonds - 2 kernels

7. Bitter almonds - 1 kernel

8. Cinnamon - 1/2 teaspoon

9. Cloves - 5 pcs.

Method of preparation

1. Apples and pears should be washed, cored and cut into small pieces.

2. Crush sweet and bitter almonds.

3. Put sliced apples, prepared almonds, cinnamon and cloves in a bottle. Pour everything with alcohol and leave for 10 days in a dark place, remembering to shake the container daily.

4. After 10 days, strain the apple and pear tincture through a homemade or purchased filter.

5. Cooking the base sugar syrup.

6. After the syrup has cooled, mix it with the filtered tincture and pour it into glass bottles.

7. The liqueur takes 4-6 months to mature. Store in a dark, cold place.

Traditional Azerbaijani apple liqueur with pears

This liqueur is very popular in Azerbaijan and is named after the Autonomous Republic of Nakhchivan.

This classic sweet apple and pear liqueur goes well with desserts, fruit, tea, ice cream, and it also blends perfectly with other ingredients in cocktails.

Ingredients

1. Sour apples - 600 g (grated)

2. Pears - 400 g (grated)

3. Apple moonshine (you can use vodka) - 1 liter

4. Granulated sugar - 750 g

5. Water - 3 glasses

The method of preparation

1. Wash the apples and pears thoroughly, core them and grate them coarsely. As a result, we should get 1 liter of grated fruit.

2. Pour the mashed potatoes with apple moonshine or vodka. There should not be much room for air in the jar under the lid.

3. Insist for about 1 month in the sun. Sunlight will make the tincture a lighter shade than a tincture infused in a dark place.

4. After a month, filter the tincture and squeeze out the pulp of the fruit puree well.

5. Cooking is simple sugar syrup.

6. After the syrup has cooled, start adding it to the apple and pear tincture in small portions. The amount of syrup added directly depends on the sweetness of the fruit and your preferences.

7. Strain again through a homemade or purchased filter and pour into glass bottles.

8. Before tasting, Nakhichevan should be insisted for another 14 days in a cool place. Store the finished liquor in the cellar or refrigerator.

Apple liqueur with lemon balm, mint, and ginger (with vodka)

This liqueur is very refreshing and it is best to use a mixture of sour and sweet apples to make it.

Apple liqueur with lemon balm, mint and ginger is great for digestif and is best consumed neat.

Ingredients

1. Apples - 4 pcs.

2. Granulated sugar - 300 grams

3. Water - 600 ml

4. Vodka - 500 g

5. Dried peppermint - 2 grams

6. Dried lemon balm - 2 g

7. Ginger - 1/3 teaspoon

The method of cooking

1. Wash the apples thoroughly and carefully peel them - we will need only the peel (about 100 g). The remaining part of the apples can be used to make a pie or other apple liqueur recipes (see recipes above).

2. Put the "apple zest" in a jar and add dried herbs to it. Pour vodka, shake well and leave for 14 days in a dark place.

3. After 2 weeks, strain the tincture through a homemade or purchased filter.

4. Cooking the basic one sugar syrup.

5. After the syrup has cooled, start adding it to the tincture. This liqueur should not be too sweet, so the syrup should be added in small portions.

6. Grate ginger on a fine grater and add to the apple liqueur. Mix well and leave for 2-3 days.

7. Every day you need to taste the liquor so that it does not become too sharp.

8. When ready - filter again, pour into glass bottles and store in a cool place.

Strong apple liqueur

Ingredients

1. Apples - 1 kg

2. Sugar - 1.25 kg

3. Nutmeg - 5 g

4. Water - 250 ml

5. Alcohol 70% - 900 ml

Method of preparation

1. Grate the apples, add a little water and alcohol (the part that is prescribed by the recipe), mix and leave for 10 days.

2. Then rub the apple mass through a sieve and filter.

3. Cook a thick syrup from sugar and the remaining water, pour it into the filtered liquid, add chopped nutmeg and the rest of the alcohol.

4. Bottle the liquor and store in a dark place.

Update: 22.07.2018

Category: Liqueurs and Tinctures