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LIQUEUR, FRUIT

Source of Recipe


Oregonian



List of Ingredients



• 2-2 1/2 pounds fresh whole berries or fruit, extremely ripe, but not bruised
  
• peel of 1 lemon, cut in strips, yellow part only
  
• 1 1/2 -2 cups granulated sugar
  
• water
  
• about 6 cups vodka
  






Instructions



1. in a clean gallon jar, place washed whole berries or fruit. (remove stems, do not cut up, peel or remove pits). using more fruit (2 1/2 pounds vs 2) will produce a more pronounced fruit flavor. Add lemon peel. Set aside.
   
   
2. In a small saucepan, dissolve sugar in water (start with 1-1 1/2 cups water) add more if necessary. Heating to aid process. Cool, pour over fruit in jar. add vodka. Add enough water to fill jar. 1-2 cups.
   
   
3. Place wax paper under lid and close.Place jar in a lighted area, shaking lightly every day for at least one month, preferably 3 months. The fruit is marinating, so to speak, not fermenting as in wine production.
   
   
4. Remove lid and taste for sweetness. Make sugar syrup and cool if not sweet enough. If using peaches use syrup from canned peaches, Cherry extract for cherries.
   
   
5. Replace wax paper and lid. place in a cool dark place for another 3 months. without shaking.
   
   
6. Strain through cheesecloth. Which can clogg, or decant by siphoning liquid off top. The liqueur may look somewhat cloudy. Place in small containers.
   
   
7. Use the fruit as toppping for desserts etc...
   
   






Final Comments


Try 1 1/2 C sugar for raspberries, cherries and peaches. 2 C blackberries and plums.