Ingredients Jump to Instructions ↓

  1. Fruit Liqueur

  2. (Tested on raspberries, blackberries and a mix of both).

  3. Start with fresh fruit. Place cleaned fruit into a jar.

  4. Add very strong alcohol just so it barely covers all of the fruit.

  5. I used double distilled vodka (alcohol content probably about 55-65%). Beware though: Apparently operating a still is VERY

  6. illegal ;-)

  7. Let the covered jar sit for about a week and a half (it's covered

  8. so the alcohol doesn't evaporate). Note that no fermentation takes

  9. place here- all that happens is that the fruit soaks up the alcohol,

  10. and releases some of its juices. Depending on the type of fruit

  11. the level of fluid may decrease. Once you've decided that the

  12. fruit has soaked in much of the alcohol gently pour off the fluid

  13. so as not to blemish the fruit (try one now for a taste experience

  14. :-). Call this (very strong) fluid rack

  15. 1.

  16. During the following steps you probably should avoid blemishing

  17. the fruit if at all possible.

  18. Replace the fruit in the jar, but layer it with sugar. How much

  19. sugar is a bit difficult to say here. I usually tried to do my best

  20. to cover almost all of the fruit with

  21. some sugar. Cover the jar

  22. again. What happens now is that the sugar makes the fruit give off

  23. its alcohol and shrivel slightly. In a couple of days the level of

  24. juice in the jar should reach almost the top of the fruit. This

  25. means it is time to pour it off again, call this rack

  26. 2.

  27. 3, rack

  28. etc) until only a very small amount of juice is released. I have

  29. been told that with cherries this can be kept up until only a tiny

  30. little bit of cherry skin is surrounding the pit. Each rack is

  31. sweeter and sweeter.

  32. 4 and then got bored waiting

  33. for really small amounts of juice. So I took the berries, threw

  34. them into a cloth and twisted the hell out them to release the

  35. #5. The left over pulp

  36. can be used with ice-cream. Note that this step is entirely optional,

  37. four racks were plenty enough (but why waste alcohol :-).

  38. Invite several friends (I used 5) and mix the different racks in

  39. various proportions and get some feedback on how they taste (too

  40. sweet, too alcoholic, too dry, etc). Don't use too many friends or else you won't have any left after the tasting. Now you should know

  41. what proportions to mix the final product in. Disposing of juice

  42. not

  43. used in the final mix is left as an exercise to the reader

  44. (I had some sweet stuff left over and use it on ice cream).

  45. Cherry Liqueur

  46. Fill a Jar with cherries. Add alcohol to cover all the cherries.

  47. Let sit for a week or so, by this time the cherries should have

  48. swelled and there should be less liquid in the jar. Pour off the

  49. liquid. a)Layer the cherries with sugar and let sit another week.

  50. b)Pour off resulting fluid. c)Repeat steps a) and b) until the

  51. cherries are so small that they're just basically the pit covered

  52. with a very thin skin.

  53. Now mix all the batches that you poured off to suit your taste.

  54. The first is most bitter, the last is the sweetest.


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