Home liqueur making with fruits/peels, not extracts?

Answer 1

Last month, I'd just made :

1. Barhi dates in gin
2. Prunes in vodka

Just experimenting. Add sugar to the combination and put in an air-tight container. Then keep at 13C. Should be ready in 2 months, but best after a year or two.

Answer 2

Apricot or Cherry Liqueur

2 lb Dried apricots or dried pitted sour cherries
1 bot (1.75 liter) vodka or PGA (pure grain alcohol)
4 cup Sugar

Place apricots or cherries, vodka, and sugar in a glass jar (at least 3-quart size). Stir until sugar is mostly dissolved. Cover tightly and let stand at least 2 weeks or up to 2 months; after a few days shake jar until sugar completely dissolves. Cherry liqueur may form a slightly cloudy, harmless residue at the top of the jar.
Pour liqueur and fruit, a portion at a time, through a fine strainer into a pitcher, letting fruit drain completely. Save fruit for other uses
Line strainer with four layers of damp cheesecloth, set over a spouted container, and pour liqueur through it. Or for maximum clarity, strain liqueur through a coffee filter, changing filter often (takes several hours).
Pour liqueur into small airtight bottles. Serve liqueur, or store uptight up to 6 months. (If storing in containers with rubber stoppers, place a couple of layers of plastic wrap between rubber and bottle to keep alcohol from softening rubber).
Notes: Slab apricots are the sweetest dried apricots; they're picked extra-ripe and soft, and are slightly misshapen. Inexpensive vodka works fine.
Makes: About 8 cups of apricot or 7 1/3 cups cherry liqueur

Answer 3

I just wrote about making holiday liqueurs from apricots or pitted cherries here: http://mysisterskitchen.wordpress.com/2006/12/03/holiday-liqueurs/

Every year my grandpa used to make brandied raisins with lemon peel. I wrote about that here: http://mysisterskitchen.wordpress.com/2006/12/03/boeren-jonges/

My sister often soaks raspberries or blackberries in vodka for a couple of months. She then strains out the fruit and bottles the brilliantly colored vodka. She also bottles the vodka soaked fruit. It's very easy, but it takes a little bit of time.

Good luck.

Answer 4

Fresh green plums or apricots, or virtually any kind of citrus fruit will do, use a large glass jar holding about 8 or 10 liters, a pound of fruit, a pound of white sugar, top up with alcohol, and leave for a few months, drink, enjoy.

Answer 5

I've never tried it with anything but fresh peled fruit, the peal would change the colour end depending on the fruit make the liquer quite bitter. Try making it with the fruit, it works quite well.

Answer 6

you never asked a question but I'll tell you that the only thing you can make from fruit/peels is wine unless you ferment it and run it through a still

Answer 7

You didnt ask much of a question - but you can flavor certain liquors such as vodka or maybe rum by adding fruit to them....I hope that helps answer your not question..

Answer 8

I dont know but I wish I did!!!...If you do find out please let me know seriously!