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).
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.
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.
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