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Favorite Fruit Liquor Recipes

We, at the farm, are learning all the time, and this year, one of our customers inspired us to try making Cherry Liquor (from tart cherries). It is a huge success, so why not pass on to you these ideas for some fruit liquors! I admit that this information comes directly from another site: http://www.liqueurweb.com/ If you have or find another recipe, please send it to us and we will share it online. Cheers!


It is easy to make liqueurs of fruits and berries. A general recipe is presented below; this recipe can be used for apricots, blackberries, blackcurrants, blueberries, cherries, cranberries, nectarines, peaches, plums and raspberries. There are also other ways for preparing fruit liqueurs, however, this general recipe gives in our opinion always good results

Liqueurs can also be made with fruit juices, alcohol and sugar; these liqueurs are called "Ratafias". You can also buy excellent liqueur essences for an easier preparation of delicious liqueurs.

Some of the most wellknown commercial fruit and berry liqueurs are Cointreau, Curacao, and Grand Marnier (all made of oranges), Cherry Heering (cherries), Crème de Cassis, Liqueur de Fraises (strawberries) and Liqueur de Framboise (raspberries). The latter liqueurs may be produced by several companies.

Storage of liqueurs
The flavor of almost all liqueurs improves during storage. Fruit and berry liqueurs should be stored for at least 6 months for maximum taste. Some lemon liqueurs (e.g. Limoncello) should not be stored for a long time.

Sugar content
Liqueurs should contain approximately 1 cup sugar per 3 cups finished liqueur (300-350 g sugar per liter). If your liqueur is too sweet, add a mixture of vodka and water (1:1).

Sweetness change during storage
Sugar is converted to glucose and fructose which are simple sugar types with less sweet flavor. Therefore sugar must sometimes be added to homemade liqueurs after storage for some months.

Alcohol content
The alcohol content should normally be 20-30% for fruit and berry liqueurs, except for citrus liqueurs which might have higher alcohol content. If your liqueur has too strong alcohol taste, add some water (or fruit juice) and sugar. If your liqueur has too low alcohol content, add vodka and sugar.

Liqueurs of fruit mixtures:
Don't mix more than two types of fruits or berries in liqueurs. You can make successful mixtures of bitter berries with mild ones, like blueberries and cranberries. If you mix more types you might end up with a sweet-sour drink with no interesting flavor.

  General Fruit Liqueur Recipe:
1 lb. (450 g) berries or fruit
3 cups (710 ml) 80-proof vodka (or 1.5 cup pure grain alcohol + 1.5 cup water)
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1 1/4 cup (300 ml) granulated sugar

Rinse the fruit or berries. Fruit must be cut into small pieces. Place berries or fruit in a container, add vodka. Cap and store in a cool, dark place, stir once a week for 2 - 4 weeks. Strain through metal colander. Transfer the unsweetened liqueur to an ageing container (glass bottle or container with tight cap). To 3 cups (710) ml unsweetened liqueur add 1 1/4 cup (300 ml) granulated sugar. Let age for at least three months. Pour carefully the clear liqueur to a new bottle. Add more sugar if necessary.

The fruit used for liqueur making can be used as deserts: mix with sugar and use with ice-cream.

Note from Homestead Farm Web staff: We tried the tart cherries this year - and all of us love it. I also did this with Black Raspberries and intend to try it with Blackberries an d Peaches. Please let me know how it turns out for you, and if you have any good variations!

Another hint from the customer who told us about the Cherry Liquor is that when using Cherries - you do NOT have to use good vodka. The pits of the cherries absorb the alcohol. Once you taste the cherries (after waiting several weeks) you will understand! Wow are they potent! So this also means that when you use fruit without big pits, use better quality vodka (or alcohol) since it is not absorbed as much. Good luck!

  Cherry Liqueur Recipe
Cherry liqueurs are among the easiest liqueurs to make at home, and it is also easy to obtain a flavor which is comparable with commercial cherry liqueurs. Homemade cherry liqueurs may be served with ice, and may also be used for making cocktails.

Ingredients:
1 lb. (450 g) sour cherries
3 cups (710 ml) vodka (or 1 1/2 cup pure grain alcohol + 1 1/2 cup water).
1 1/2 cup (350 g) sugar

Wash and check the cherries and remove stems. Place them in a jar, add vodka, cap with tight lid and mix. Stir daily during the first days, later at least once a week for 3-4 weeks.

Add sugar, and stir until most of it has dissolved. Stir again at least once a week for 3-4 weeks. Filter the mixture of berries and alcohol and transfer the liquid to a bottle. After three months strain the liqueur thru a cloth. Add some more sugar if necessary. The liqueur should mellow for at least 4 months before drinking, preferably for 8 months.

The color of the cherry liqueur is ruby-red and the flavor is delicious. This recipe can also be used with sweet cherries, but the flavor will then be slightly different.

If you wish to make a liqueur with a stronger hint of almond flavor you should pit 1/3 of the cherries, brake them with a hammer, and add the broken piths together with pitted cherries and whole cherries when making the liqueur.

  Cherry Liqueur Recipe #2

I make the Cherry Liqueur, but what I do is put white sugar 1" deep in a jar, add 1" of cherries, then 1" of sugar", 1" of cherries and end with 1" of sugar. Then, since I hate the taste of Vodka, I add a 50/50 mixture of Grain alcohol (Everclear is a name brand, but I use the cheapest I can find) and water and pour it over all and make sure that it is full. Put the lid on tight and tuck it in the pantry for 4 to 6 months.

When it is ready all the sugar is melted and you have a delicious liqueur. If for some reason the sugar doesn't all melt then I turn it upside down and get it moving. Eventually it all melts. Makes great gifts for Christmas!!!

Enjoy!

Kathy (a Homestead Farm customer)

  Raspberry Liqueur Recipe
Ingredients:
1 lb. (450 g) fresh raspberries
3 cups (710 ml) vodka (or 1 1/2 cup pure grain alcohol + 1 1/2 cup water).
1 1/2 cup (350 g) sugar

Rinse and check the raspberries and place them in a jar, add vodka and mix. Stir daily during the first days, later at least once a week for 3-4 weeks.

Filter the mixture of berries and alcohol and transfer the liquid to a bottle. Add sugar and shake until dissolved. After three months strain the liqueur thru a cloth. Add some more sugar if necessary. The liqueur should mellow for at least 6 months before drinking, preferably for 12 months.

The color of the raspberry liqueur is bright red, and the flavor is delicious if the sugar content is correct and if the liqueur has been properly mellowed.

This recipe can also be used for blackberries, boysenberries, loganberries and cloudberries.

The information on this page comes directly from another site: http://www.liqueurweb.com/
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Ben and Maureen Allnutt
15604 Sugarland Road, Poolesville, Maryland 20837
Recorded Message 301-977-3761