How to Make Fruit Liqueur
Homemade flavored liqueur is one of the simplest ways to preserve the flavor of fresh fruit. I posted a recipe for cranberry liqueur last year, but one can make liqueur with any fruit with the following simple method.
Local, in season fruits make the best liqueurs because they have the strongest fresh flavor. Choose clean washed fruit. Smash berries, chop stone fruits, or juice citrus and place in a clean large glass container, like a half gallon ball jar. This series of photos uses some local concord grades from our fruit CSA.
Add an equal volume of cooled sugar syrup or honey. (Make sugar syrup by boiling an equal amount of sugar and water until the sugar is dissolved.)
Top that off with an equal amount of full strength (80 proof) or higher vodka.
Add the lid and give the mix a swirl. Find a spot for the jar to rest at room temperature. Swirl once a day, tasting each day. At first the taste will be very alcohol forward, but the flavors mellow the alcohol over time.
When the taste is to your liking, usually in five to seven days, strain out the fruit. Strain through cheesecloth for the most clear result.
The color may mute over time but the flavor will remain fresh for years. Serve in a cordial glass or mix into a cocktail.
Homemade Fruit Liqueur
1 part crushed fresh fruit
1 part sugar syrup or honey
1 part 80+ proof neutral tasting vodka
1. Mix all ingredients in a clean glass container.
2. Keep at room temperature, swirling and tasting once a day.
3. When the flavor develops as you like, strain out the fruit through cheesecloth.
4. Adjust alcohol content or sweetness by adding vodka (to strengthen), water (to weaken), or sugar syrup.
5. Store in a closed bottle in a cool dark location for best results.
Post added to Hearth and Soul.