Sunday, December 7, 2014

Aprocot Liqueur

Apricot Liqueur

2 c. smashed apricot pits            
½ t. ground cinnamon
½ t. ground coriander                 
2 c. vodka
1 c. sugar syrup

Partially fill a cloth bag (old pillowcase perhaps) with the apricot pits.  Pound with a hammer until they are smashed, using the crushed shells as well as the meaty centers.  Place smashed pits in a 1-quart container.  Add cinnamon, coriander, and vodka.  Store for two months in a cool, dark place.  Filter through a cheesecloth lined strainer and discard fruit pits.  Strain a few times until clear.  Sweeten with sugar syrup and age for two weeks.  Apricot extract can be added to offer additional flavoring.  Yield: 3 cups.

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