Fruit infused liquor

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by NoelTate, Sep 11, 2009.

  1. NoelTate

    NoelTate Songster

    Apr 8, 2008
    Mobile, AL
    OK, so I want to try taking liquor and infusing it with fruit. The problem is I am a bit overwhelmed with what I find online. What I want is something that will look good enough to give as gifts when its done, and something that can be drank like as an after dinner cordial or used in mixed drinks. Does anyone have a simple recipe that has worked for them or any advice to give? You're talking to a greenhorn here who knows very little about cooking or canning....but I know about drinking! lol I'd appreciate any recipes or help!

  2. Wifezilla

    Wifezilla Positively Ducky

    Oct 2, 2008
    I would try limoncello!

    I am gathering lemon peel right now to make a batch.

    A couple other good gift items are home made Baily's and home made kahlua. I have made the kahlua several times and I have a friend who gives the Baily's every Christmas.

    I will scare up some recipes and report back.
  3. Wifezilla

    Wifezilla Positively Ducky

    Oct 2, 2008
    Makes about 3 1/4 quarts

    Those who are lucky enough to receive this homemade lemon liqueur should keep it in the freezer, where it turns a milky white after 8 to 9 hours. It can be sipped straight-up, mixed with tonic or dashed into champagne. Recipe adapted from Magdalena Borea.

    17 large lemons, preferably organic

    Two 750-milliliter bottles grain alcohol

    5 1/2 cups water

    6 cups sugar

    Wash and dry the lemons. With a paring knife, remove the ends. With a vegetable peeler, remove only the yellow rind, leaving the pith intact. (Squeeze juice from the lemons and reserve for another use.)

    Place the lemon peel in a 4-quart Mason jar with a rubber-seal lid. Add the grain alcohol, making sure the lemon peel is completely covered. Store in a cool, dark place, shaking the jar once each day to agitate the lemon peel.

    On the 13th day, bring the water to a boil in a large saucepan. Add the sugar and remove from the heat, stirring until it is dissolved. Cover and let cool to room temperature.

    Place a colander on top of the saucepan and strain in the contents of the Mason jar. Discard the lemon peel. Stir to combine the liquids, about 1 minute. Transfer back to the Mason jar. Store for 3 weeks in a cool, dark place, shaking to agitate the liquid twice a day.

    After 3 weeks, transfer the limoncello to smaller bottles that can be sealed with rubber stoppers. Store bottles in freezer. Serve directly from the freezer.
  4. GrayDragon

    GrayDragon Chillaxin

    Sep 2, 2009
    Best way to learn is usually to just jump right in. I've been a homebrewer for several years now. Make sure when you do experiment to take careful notes so you can duplicate the recipes you end up liking.

    Basic guideline - 1lb fruit, 3 cups booze (80p vodka works best IMHO) , 1 1/4 cups sugar. Rinse the fruit and cut it into small pieces. Pour the liquor over it, cover it airtight, and let it sit for about 2 weeks in the dark. Strain it, add sugar, and let it sit about 3 months.

  5. Wifezilla

    Wifezilla Positively Ducky

    Oct 2, 2008

    1 3/4 c. Irish whiskey
    1 (14 oz.) can sweetened condensed milk (NOT evaporated)
    1 c. whipping cream
    4 eggs
    2 tbsp. chocolate syrup
    2 tsp. instant coffee
    1 tsp. vanilla
    1 tsp. almond extract

    Mix all ingredients in a blender until smooth. Store tightly in refrigerator up to one month*. Shake well before using. Keep in refrigerator.

    *While this says to use within one month, I had a batch get jammed in the back of the fridge and forgotten for months. It was not only fine, it tasted better from sitting for so long.
  6. Wifezilla

    Wifezilla Positively Ducky

    Oct 2, 2008

    1 quart water
    2 1/2 cups sugar
    3 tablespoons instant coffee
    1 tablespoon vanilla
    2 1/2 cups vodka

    Bring water, sugar and coffee to boil in a sauce pan. Simmer very slowly for 3 hours. Mixture will be very dark and syrupy. Cool. Add vanilla and vodk
  7. Rootball

    Rootball Songster

    May 17, 2009
    Western Colorado
    Limoncello is ok if a bit sweet, but fun to make. If you are new to the sport you can make infused vodka with just about any fruit. The longer it sits the better.

    and for great bloody mary's...Bacon infused Vodka.

    Once you progress to higher levels you might want to try growing your fruit in the bottle as do the makers of great pear eau d vies such as poirre william.



  8. PortageGirl

    PortageGirl Songster

    Nov 8, 2008
    Portage County, Ohio
    This is NOT fruit infused, so I apologize if it isn't appreciated, but this is something I've done for Christmas gifts, placed in pretty botle, either swing top or corked and sealed with some wax.. perhaps some pretty snowflake stickers etc... they're generally well appreciated.

    PortageGirl's HOME MADE LIQUEURS

    Basic Syrup

    1 ½ c. brown sugar
    1 c. white sugar
    2 c. water

    Bring all to a boil and simmer 10 minutes, set aside and let cool completely. (double or triple etc and make several types from the base... just keep in very clean bottle and keep cool till used up... any extra is good for adding to iced tea so you don't have to deal with granular sugar not disolving in it)

    Liquor Mix for Amaretto

    1 ¾ c. Vodka
    2-3 tsp Almond Extract
    2 tsp Vanilla
    1 ¼ c. basic syrup

    Liquor Mix for Jamesons Liqueur

    1 ¾ c. Jamesons
    2-3 tsp Vanilla (I use 3)
    1 ¼ c. basic syrup

    Stir together, put in a clean bottle and store in a cool dark place for at least 2 weeks before drinking it keeps much longer though, so do it as far in advance as you wish.

    The Jameson's Liqueur is AWESOME!!! Expensive though, so save for very good friends! For the Amaretto one, I don't go all out on the vodka, but don't get the absolute cheapest either. Like wine you'd cook with, if you can't stand to drink it, don't use it in a recipe either!!! Spring for something at least fairly decent.
    Last edited: Sep 11, 2009
  9. mom'sfolly

    mom'sfolly Crowing

    Feb 15, 2007
    Austin area, Texas
    Using the same sort of infusion, you can also make fruit or herb infused vinegars. With the vinegars you don't add sugar. Most of the time you should pour off the vinegar from the infusion, and then can add fresh herbs or fruit when bottling to make the bottle look nice. These are nice because even non-drinkers can use them. They make wonderful marinades and salad dressings and are cheap to make.

  10. Limoncello is a wicked nice gift...

    3 liters of Limoncello in the last stage


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