- 1 qt. jar with lid.
- 20 peach pits and skins
- 1 cup of sugar
- 2 cups hot water
- Four to Six months of patience
Adapted from ehow.com
Wash peaches, peel and pit them. Put pits and skins into your quart jar.
Boil the water and sugar into a medium syrup, fill quart jar to within one inch of top.
Seal quart jar and store in a cool, dry place for about 4-6 months. If you can bury it about a foot down, even better.
This recipe is best began in late summer.
Strain the pits and skins from the brandy before serving.
You need to make sure the jar is sealed tight.
Homemade alcohol is generally stronger than store bought. Drink responsibly.