- Ripe apricots – 4 kilos
- Sugar – 1.5 kilo
- Clean water – ½ liter
Homemade Apricot Liqueur Recipe
Apricot infusion is an alcoholic drink which is fairly simple to make at home since the basic technologies and popular recipes are easy as can be. You’ll end up with a fragrant alcoholic drink, which will also have a beautiful saturated shade.
Picking the right fruits is very important for this liqueur to turn out of high-quality. Any variety of fully ripened apricots is suitable; just make sure to carefully sort them out by removing spoiled parts. After this, wash the apricots and let them dry out. Remove the kernels and cut each apricot in four pieces.
At this stage, you need to cook sugar syrup. Fill a cooking pot with clean water and put it on a stove. Then slowly add sugar and stir while the mixture is getting to a boiling point. As soon as it starts bubbling, reduce the heat and cook the syrup for 2 minutes, skimming off the foam.
Then take the cooking pot off the stove and let it cool down to room temperature. After this, put apricot pieces in a glass container and pour them over with the cooled sugar syrup. Tie the neck of the container with cheesecloth. Leave the mixture in a dark place for 4 days to let it ferment.
Once there is foam on the surface of the mixture, a hissing sound, and an acidic odor (after 4 days), and replace cheesecloth on the neck with a sterile medical glove. Pierce a small hole in one of the fingers (imitation of an airlock). Leave the mixture and let it ferment for another 21-40 days (the exact time depends on the sugar content of the apricots used). There should be no foam or hissing sound after fermentation is over.
Filter the apricot liqueur through a few layers of cheesecloth, squeeze the pulp and add the liquid to the alcohol. Bottle the beverage and let it age for 1 month in a fridge or cellar.
Strong Homemade Apricot Liqueur with Vodka or Ethanol
Apricot liqueur made with vodka or ethanol is stronger than the one described in the previous recipe. But it can be prepared much faster.
- Ripe apricots – 2 kilos
- Sugar – 2 kilos
- 44% ethanol or high-quality vodka – 2 liters
First, you should wash the apricots, remove the kernels. After this, cut the pulp in four pieces and put the pieces in a glass container. Fill it with vodka or ethanol, seal it, and leave in a warm place for 1 month.
The apricot liqueur now requires thorough filtration through 4 layers of cheesecloth. Pour the filtered liqueur into a glass container and seal it.
Add sugar to the filtered out pulp and leave it in a container in a warm place for 14 days. Don’t forget to shake the container daily.
Filter the contents once again and squeeze the pulp by hand. Now you have to mix the contents of both containers, seal, and infuse in a cool dark place for 7 days.
Apricot Kernel Infusion with Vanillin
This alcoholic drink resembles the Amaretto liqueur, the main feature of which is its almond scent and lack of spice aftertaste. Experts warn that you shouldn’t drink more than 150 ml of this drink a day because it contains a certain amount of hydrogen cyanide.
- Vodka – 700 ml
- Apricot kernels – 100 grams
- Vanillin – 1 gram
- Sugar – 50 grams
Crush the kernels and put them in a glass container. Pour them over with 500 ml of vodka and seal. Shake the contents and leave in a well-lit room for 25 days.
Filter the obtained liquid through cheesecloth, squeeze the crushed kernels, and pour them over with the remaining 200 ml of vodka. Shake the contents and leave for 20 minutes. Squeeze the kernels once again.
Now in order to get a strong apricot kernel infusion, mix both liquids and filter them through a cotton wool filter. Pour the liquid into a glass container, add sugar and vanillin. stir, and leave it in a dark place for 4 days.
Filter the prepared infusion once again, and bottle for storing. Apricot kernel infusion has one noticeable advantage—limitless shelf-life.