| |
|
Apricot Kernel Liquor
(French: Liqueur de Noyaux D'Abricot)
Ingredients for
approximately 1 litre (1 quart):
- 100 Apricot kernels
- 1 litre (1 quart) of
fruit alcohol, 40º strength
- 600 g of sugar (1.3
pounds)
- 100 ml cognac (3.5
fluid ounces)
- 1 glass jar 1.5 litres (1.5
quarts). Jar should
be sterile (clean).
|
|
|
Preparation Time: 10 + 30 Minutes |
Maturing Time:
5 Months |
Recipe:
-
Remove the
kernels (pits) from 100 apricots (the apricot flesh can be used
in a cake, jam, or desserts)
-
Place the
kernels in the jar. Do NOT wash or clean the pits.
-
Add the
alcohol and sugar
-
Leave the jar
in the sun for 3 to 4 months
-
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.
Notes:
For tips on making Liquors see
How to make
Liqueurs,
Equipment Required for Liquors,
and
Liquors:
Top Tips.
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 40º strength. However, if the only bottles
conveniently available are slightly more or less than this (e.g.
35º or 45º), this is quite acceptable as well.
|
