Apricot Liqueur

By SewingDragonfly

Ingredients

• 1 pound fresh apricots
• 3 cups vodka
• 1 cup sugar syrup

Preparation

Step 1

Cut apricots in half and remove pits. Place the pits in a plastic or paper bag, and hit them with a hammer to open. Remove the inner nut and discard the pit covers. Place the nuts in a bag and hit them to crush them and release the flavorful oils. (Any trace of the pit covering can impart a bitter taste). Combine the fruit and nuts in alcohol. Steep two weeks, and shake gently two or three times a week. Strain and squeeze all the juice from the fruit. Filter until clear. Add sugar syrup. Mature 2-3 months.

Variation #1
½ pound dried pitted apricots
1 cup boiled water (approximately)
5 whole almonds, or 1 tsp pure almond extract
2-3 cups vodka or brandy
1 cup sugar syrup

Plump apricots by soaking in just enough boiling water to cover them. (Bring water to boil, turn off, and soak fruit about 10 minutes or until water is absorbed). Cool. Pour off any remaining liquid and measure; add enough vodka to make a total of three cups. Combine apricot liquid, apricots, almond. Steep 2 weeks, shaking occasionally. Filter. Add sugar syrup.

Variation #2
1 can (16 oz) apricots with pits prepared as in recipe for fresh apricots
5 crushed almonds or 1 tsp pure almond extract
1-3 cups vodka
½ cup sugar syrup

Prepare the canned apricots, pits, and nuts as for fresh apricots. Strain the juice, measure, and add to the vodka to equal three cups. Combine fruit, almonds, vodka for one to two weeks steeping. Strain and filter. If pre-sweetened canned apricots are used, taste the strained liquid before adding sugar syrup as you may not want more sweetening, or perhaps only a little bit.

Optional flavorings: A pinch of cinnamon or cinnamon stick, a pinch of cloves or two whole cloves, a 2”-3” square of fresh coconut, ¼ cup flaked coconut, or a drop of coconut extract; small piece of sliced and scraped lemon peel.