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Ingredients
Directions
- Prep Time: 15 min, plus at least 2 weeks for mellowing
- Makes: About 8 c. of apricot or possibly 7 1/3 c. cherry liqueur
- 1. Place apricots or possibly cherries, vodka, and sugar in a glass jar (at least 3-qt size). Stir till sugar is mostly dissolved. Cover tightly and let stand at least 2 weeks or possibly up to 2 months; after a few days shake jar till sugar completely dissolves. Cherry liqueur may form a slightly cloudy, harmless residue at the top of the jar.
- 2. Pour lqueur and fruit, a portion at a time, through a fine strainer into a pitcher, letting fruit drain completely. Save fruit for other uses
- (recipe suggestion follows later). Line strainer with four layers of damp cheesecloth, set over a spouted container, and pour liqueur through it. Or possibly for maximum clarity, strain liqueur through a coffee filter, changing filter often (takes several hrs).
- 3. Pour liqueur into small airtight bottles. Serve liqueur, or possibly store uptight up to 6 months. (If storing in containers with rubber stoppers, place a couple of layers of plastic wrap between rubber and bottle to keep alcohol from softening rubber).
- Notes: Slab apricots are the sweetest dry apricots; they're picked extra-ripe and soft, and are slightly misshapen. Inexpensive vodka works fine.
- Serving Ideas for Fruit Liqueurs:* Drizzle over ice cream for an instant but elegant dessert* Add in a little to mixed fresh fruit, spoon over lb. cake* Splash into sparkling wine for a festive aperitif* Flavor holiday fruit cakes with liqueur instead of rum* Sip and smack your lips happily
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