For lovers of homemade alcohol produced on their own, with their own hands (especially if fruits are grown in their garden), such drinks are not unusual: you can add fruits that have spoiled this year in abundance and get a tasty alcoholic drink. Apricot liqueur is just from this series. It happens that in some year apricots will mutilate in the home garden so that they simply have nowhere to put. Of course, there is always a traditional way - to cook jam or jam, compote for the worst. But many gardeners (and not only men among them) still prefer a product such as apricot cordial. Firstly, he is not too strong. And secondly, it is fragrant and tasty: you must agree, it’s nice to slam a glass or two for the health of friends and relatives in severe frost.
Apricot liqueur
As always, our tireless people came up with several options for recipes. Almost all of them are quite simple in execution and significantly differ from each other in taste and strength. The main ingredient remains unchanged - apricot fruits. So let's try to cook already!
Apricot cordial. Recipe with kernels and vodka
My apricots and choose a seed. It needs to be crushed, and the kernels pulled out and crushed in a mortar. Cut the fruits themselves into small slices and mix with crushed kernels in a 10-liter glass bowl, specially designed for making mash (with a narrow neck). Some now use containers made of food-grade plastic - also very convenient. The tank must be filled with half-prepared mass. And then - fill the product with vodka so that it covers the mixture. We throw a pinch of cinnamon and a few clove buds there. We insist in a dark and warm place for up to 3 weeks. Shake the mass every day. Then drain through cheesecloth. Add sugar to taste (but some apricot varieties are so sweet that you need a little sugar). Bottled and corked. Keep in a kitchen cabinet or in the refrigerator. The apricot precipitate remaining in a large bottle can be mixed with honey one-on-one and insisted for about a year, corked: you get a thick and aromatic liquor.
Note: if someone does not like the taste of apricot kernels, then you can do without them with almost the same success.
No vodka
Apricot liqueur without vodka is not so strong, but also tasty. To make it, you need apricot fruit, sugar (a ratio of about 2: 1, it can be less, depending on the natural sweetness of the fruit), spring or purified water.
- Wash the apricots and remove the stone. Cut into small slices. You can take very soft fruits - without much difference, they even let the juices go faster.
- We prepare sugar syrup from a measured amount of sugar, taking a little water.
- In the fermentation tank, we fall asleep the fruits, filling it halfway. Pour warm syrup and mix. Capacity should be filled by 3/4, no more. We wrap the neck with gauze and put it away in a warm and dark place.
- As soon as the characteristic signs of fermentation appear, we install a water lock according to the classical scheme in order to exclude the supply of additional air to the bottle.
- Usually the process lasts about a month, sometimes more.
- When the air ceases to stand out, the natural apricot filling is ready. We filter the drink and bottle it. Before use, it is advisable to cool for another 30-60 days.