20 Easy Apricot Liqueur Recipes
Source: Igor Normann, AdobeStockHomemade alcohol can be made from a variety of fruits, berries, spices, or herbs. But a special place in this kaleidoscope is occupied by apricot liqueur, and anyone can make it. We share 20 excellent recipes that will help you understand everything!
1. Apricot Liqueur – Classic Recipe
Source: lobsterhouse.ruNo difficulties in preparation!
You will need: 1 kg apricots, 300 g sugar, 1 liter vodka, 300 ml boiled water.
Preparation: Halve the apricots, remove the pits, and place them in a prepared container. Cover with sugar and leave for 1 day. Then pour in the water and vodka, close the lid, and leave for another 25 days. Strain, gather the fruits in cheesecloth, and squeeze. Pour into clean bottles and store in a cool, dark place for 2 weeks. Strain the liqueur once more, transfer to clean containers, and store in a cellar.
2. Apricot Liqueur with Vodka
Source: grandeconsumo.comShake the sugar-covered apricots daily.
You will need: 1 kg apricots, 400 g sugar, 1.5 liters vodka.
Preparation: Cut the apricots, remove the pits, and place them in a large bottle. Pour vodka over them, close with a plastic lid, and place in a dark place for 40 days. Strain into a separate container and set aside. Cover the fruits with sugar and leave for another 15 days. Drain the resulting liquid into the same container as the vodka. Mix, strain through a cotton filter, pour the liqueur into clean bottles, and store in a cellar for 12 days.
3. Apricot Liqueur with Kernels
Source: aroma-avenue.ruThis addition enriches the liqueur's taste with almond notes.
You will need: 3 kg apricots, 1 kg sugar, 3 liters vodka.
Preparation: Halve the apricots, remove the pits, and place them in a large bottle. Crack one-third of the pits, extract the kernels, and add them to the apricots. Pour in the vodka, close the lid, and place in a dark place for 1.5 months. Strain and pour into a separate container. Cover the fruits with sugar, shake well, and leave for another 15 days. Filter the sweet liquid, pour it into the container with the apricot vodka, mix, and bottle. Cork and transfer to a cellar for storage.
4. Apricot Liqueur with Water
Source: drink-drink.ruThis recipe doesn't even require alcohol.
You will need: 2 kg apricots, 500 g granulated sugar, 2.5 liters water.
Preparation: Cut the apricots, remove the pits, chop, and place them in a glass container. Add sugar, water, and place in a dark, warm place for 2 days. When the first bubbles appear, install an airlock lid and move the preparation to a cooler place. After 35-40 days, strain the liqueur through a double layer of cheesecloth, pour into clean bottles, and let it infuse for another 10-12 days.
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5. Apricot Liqueur with Cognac
Source: about-tea.ruThe finished liqueur boasts a noble aroma and beautiful rich color.
You will need: 2 kg apricots, 1.5 cups sugar, 1 liter cognac, 250 ml boiled water.
Preparation: Halve the apricots, remove the pits, and place them in a large glass bottle. Pour cognac over them and place in a dark, warm place for 1.5 months. Drain the liquid into a separate bottle, then cover the apricots with sugar and leave for another 20 days. Drain the sweet syrup and mix it with the cognac preparation. Strain everything through a cotton filter, add water, and bottle the liqueur.
6. Liqueur from Dried Apricots
Source: mavink.comThe taste of the liqueur will vary depending on how dry the fruits are.
You will need: 1 kg apricots, 1 cup sugar, 800 ml alcohol, 200 ml boiled water.
Preparation: Slice the apricots, remove the pits, and spread them on a baking sheet. Dry for 3 hours in the oven at 60 degrees Celsius. Cool, transfer to a bottle, add sugar and alcohol, close with a plastic lid, and place in a warm, dark place for 40 days. Strain through a double layer of cheesecloth and mix with water. Pour the finished liqueur into a clean bottle and store in a cellar.
7. Honey Apricot Liqueur
Source: dzen.ruThe bottle should be large enough so that the preparation fills no more than two-thirds of it.
You will need: 5 kg apricots, 1 handful sweet raisins, 500 g liquid honey, 4 liters vodka, 250 ml boiled water.
Preparation: Slice the apricots, remove the pits, and place them in a glass bottle. Add raisins, vodka, and place in a dark place for 4 weeks. Filter the resulting liquid and pour into a separate container. Mix honey with warm water, pour over the fruits, and leave for another 5 days. Drain the aromatic syrup into the same container where the vodka is already. Mix, filter again, and pour into prepared bottles.
8. Apricot Liqueur with Moonshine
Source: artcafe-royal.ruA very simple liqueur recipe that anyone can handle.
You will need: 4 kg apricots, 1.5 kg sugar, 3 liters moonshine, 500 ml water.
Preparation: Cut the apricots, remove the pits, and place them in a prepared container. Pour moonshine over them and place in a dark place for 1 month. Drain the liquid into a separate container. Boil the water, mix with sugar, and simmer for 2 minutes. Cool, pour over the fruits, and place in a dark place for 10 days. Drain the sweet liquid into the same container as the moonshine. Mix, strain, and pour the liqueur into small bottles.
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9. Apricot Liqueur with Vanilla and Brandy
Source: artcafe-royal.ruThe finished liqueur can be diluted with boiled water.
You will need: 1 kg apricots, 350 g sugar, vanilla on the tip of a knife, 1.5 liters brandy.
Preparation: Slice the apricots, remove the pits, and place them in a large bottle. Pour brandy over them, close with a plastic lid, and place in a warm, dark room for 35 days. Strain, then cover the fruits with sugar mixed with vanilla. Close the lid again and set aside for another 15 days. Filter the resulting liquid and mix with the apricot brandy. Pour the liqueur into clean bottles and seal tightly.
10. Apricot Liqueur with Vodka and Cinnamon
Source: beszamel.se.plUse only good quality alcohol for this preparation.
You will need: 2 kg apricots, 1 cinnamon stick, 350 g sugar, 2 liters vodka, 200 ml boiled water.
Preparation: Halve the apricots, remove the pits, and place them in a bottle. Pour vodka over them, add cinnamon, and place in a dark place for 40 days. Strain and pour into a separate container. Mix the fruits with sugar and water and leave for another 10 days. Filter the sweet liquid, mix with the aromatic vodka, and pour into prepared bottles.
11. Apricot Liqueur with Tea Syrup
Source: alcofan.comAn original recipe that is definitely worth trying.
You will need: 2 kg apricots, 1 tbsp black tea, 500 g sugar, 1.5 liters alcohol, 500 ml cognac.
Preparation: Pour cognac over the tea and leave for 5 days. Filter and set aside. Halve the apricots, remove the pits, and place them in a bottle. Pour alcohol over them, close with a plastic lid, and place in a dark place for 45 days. Strain the liquid, then cover the fruits with sugar and leave for another 10 days. Filter the resulting syrup through a cotton filter. Mix the "tea" cognac, apricot alcohol, and sweet syrup. Pour into clean bottles and store this liqueur in a cellar for 2 weeks.
12. Liqueur with Apricot Juice
Source: barrelpub.ruDo not store this liqueur for more than 3 months.
You will need: 5 kg apricots, juice of half a lemon, 2 kg sugar, 3 liters alcohol, 400 ml boiled water.
Preparation: Halve 3.5 kg of apricots, remove the pits, and place them in a bottle. Pour alcohol over them and place in a dark place for 40 days. Filter, add lemon juice, sugar, and water. Slice the remaining apricots, remove the pits, and pass them through a juicer. Simmer for 5 minutes, cool, and mix with the alcoholic preparation. Infuse the liqueur in a cellar for 2-3 weeks.
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13. Apricot Liqueur with Condensed Milk
Source: artcafe-royal.ruCarefully sort through the apricots, discarding any bruised or rotten ones.
You will need: 2 kg apricots, 250 g sugar, 200 g condensed milk, 2.5 liters vodka.
Preparation: Slice the apricots, remove the pits, and pour vodka over them. Close with a plastic lid and leave for 1.5 months. Strain and pour into a separate container. Cover the fruits with sugar, shake well, and leave for another 12-15 days. Filter the resulting liquid through a cotton filter, and squeeze the fruits in cheesecloth. Add condensed milk and apricot vodka. Seal the liqueur tightly and store it in a cellar for 2 weeks.
14. Spiced Apricot Liqueur with Spices
Source: forumsamogon.ruThe liqueur will be stronger if you don't add water.
You will need: 3 kg apricots, 800 g sugar, 1 cinnamon stick, 2 clove buds, 2 cardamom pods, 2.5 liters vodka, 200 ml boiled water.
Preparation: Halve the apricots, remove the pits, and place them in a prepared container. Add spices, vodka, and place the preparation in a warm, dark place for 35 days. Strain and pour into a separate container. Boil water, add sugar, and simmer for 3 minutes. Cool and mix with the apricot vodka. Seal tightly and infuse for 2 weeks in a cool place.
15. Apricot and Peach Liqueur
Source: artcafe-royal.ruThoroughly wash the fuzzy skin of the peaches.
You will need: 1 kg apricots, 1 kg peaches, 500 g granulated sugar, a pinch of citric acid, 2 liters vodka, 300 ml water.
Preparation: Cut the fruits, remove the pits, chop, and place them in a large bottle. Pour vodka over them and place in a dark place for 1.5 months. Strain and pour into a separate container. Boil water, add sugar, citric acid, and simmer for 3 minutes. Cool, pour the syrup into the bottle with the fruits, and infuse for 15 days. Strain through a cotton filter, mix with the apricot vodka, and pour into small bottles.
16. Apricot and Apple Liqueur with Cinnamon
Source: botanichka.ruSweet liqueur is usually served with pastries and chocolate.
You will need: 2 kg apricots, 1 kg apples, 1 cinnamon stick, 800 g sugar, 2 liters alcohol, 500 ml vodka, 500 ml boiled water.
Preparation: Pour vodka over the cinnamon and set aside for 20 days, then strain and set aside. Remove pits from apricots and apples, cut into large pieces, place in a bottle, cover with sugar, and leave for 2 days. Pour in the alcohol, close tightly with a plastic lid, and place in a dark, warm place for 1 month. Filter, mix with water and the cinnamon infusion. Pour the liqueur into clean bottles, seal tightly, and transfer to a cellar for storage.
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17. Apricot Liqueur with Lemons
Source: aroma-avenue.ruYou can also add one orange here.
You will need: 2 kg apricots, 1 lemon, 400 g sugar, 2 liters vodka.
Preparation: Halve the apricots and remove the pits. Peel the lemon and cut into large pieces. Place both preparations in a glass bottle. Pour vodka over them and place in a warm, dark place for 35 days. Strain, pour into a separate container, and set aside. Cover the fruits with sugar, shake well, and leave for another 15 days. Filter the resulting liquid through a cotton filter, gather the fruits in cheesecloth, and squeeze. Mix with the aromatic vodka, pour into a clean bottle, and seal tightly.
18. Apricot Liqueur with White Wine
Source: bigl1fe.ruIt is advisable to add dry or semi-dry wine.
You will need: 4 kg apricots, 1.5 kg sugar, 3 liters white wine, 500 ml alcohol.
Preparation: Mix wine with sugar and sliced apricots. Simmer for 8-10 minutes, cool, and mix with alcohol. Pour into a large bottle, close with a plastic lid, and infuse for 20 days in a dark place. Strain the liqueur, bottle it, and store it in a cellar.
19. Apricot and Cherry Plum Liqueur
Source: dari-prirody.blogspot.comOnly ripe cherry plums are suitable.
You will need: 1 kg apricots, 1 kg cherry plums, 350 g sugar, 1.5 liters alcohol, 500 ml boiled water.
Preparation: Cut the fruits, remove the pits, and place them in a bottle. Pour alcohol over them and place in a dark place for 1.5 months. Strain, pour into a separate container, and set aside. Cover the apricots and cherry plums with sugar and leave for 15 days. Filter the resulting liquid, mix with water and apricot alcohol. Pour into clean bottles and transfer the liqueur to a cellar for storage.
20. Apricot, Peach, and Tea Rose Liqueur
Source: beatitudiniculinarie.itSweet liqueur with a delicate floral aroma!
You will need: 1 kg apricots, 4 medium peaches, 200 g tea rose petals, 400 g sugar, 1 liter alcohol, 500 ml water.
Preparation: Cut the apricots and peaches, remove the pits, and place them in a prepared container. Add alcohol, half the sugar, and infuse for 35 days in a dark place. Strain through a cotton filter and set aside. Boil water, add rose petals, the remaining sugar, and simmer for 5 minutes. Cool, filter, and mix with the aromatic alcohol. Close with a plastic lid and infuse in a dark place for 10 days. Strain the liqueur once more, bottle it, and seal tightly.
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