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Recipes & Menus |
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| Apricot Nut Liquor |
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| by Doug |
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| Preparation Time |
0 hours 00 minutes |
| Cooking Time |
0 hours 00 minutes |
| Total Time |
0 hours 00 minutes |
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| Servings |
Makes 14 servings |
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| Main ingredient |
Apricot nut (kernel) |
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| USA Ingredient List |
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Metric Ingredient List |
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| There is no review on this recipe |
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| Ingredients |
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The following will make approximately 1 quart of liquor, which is enough for 14 servings (using a appertif glass):
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100 Apricot kernels
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1 quart of fruit alcohol, approximately 40% alcohol strength
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1.3 pounds of sugar
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3.5 fluid ounces cognac
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1 glass jar (1.5 quarts). Jar should be sterile (clean).
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The following will make approximately 1 literof liquor, which is enough for 14 servings (using a appertif glass):
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| Preparation |
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Remove the kernels (pits) from 100 apricots (the apricot flesh can be used in a cake, jam, or desserts)
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Place the kernels in the jar. Do NOT wash or clean the pits.
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Add the alcohol and sugar
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Leave the jar in the sun for 3 to 4 months
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After this filter the liquor (to remove any particles and sediment). Add the cognac to the liquor and then bottle
- Leave for another 2 months, for the liquor to mature. It is now ready to drink.
For information on making liquors, please see Liquor Tips. |
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| Additional Notes |
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Apricots are available from June/July, so if you use this recipe at the beginning of the apricot season, the liquor will be ready for Christmas and New Year celebrations. It should also keep will in the bottle for some years.
The recipe calls for fruit alcohol at 40% strength. However, if the only bottles conveniently available are slightly more or less than this (e.g. 35% or 45%), this is quite acceptable as well. |
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