How to make liquers from fresh fruit - the basics
In Summer and Autumn months ripe fresh fruit is easily obtainable and can be
used by anyone to make really quite superb fruit liqueurs.. often better than
you can buy as you won't be stingy with the fruit! There are lots of possible variations all dependent upon taste,
but the basic steps are quite simple and the number of different potential ingredients
gives you the licence to experiment without need of going too far wrong! So
here are the basic steps;
- Ensure all fruit is unblemished. Remove and leaf/stalk and cut/throw away
an signs of deterioration.
- Wash the fruit well (2-400 grams per litre being made) and allow to dry
(not necessary for frozen fruit just add alcohol stright to it).
- Place fruit in a wide necked bottle or jar.
- Add the sugar to taste (15-50 grams per litre depending on taste, remember
you can always add more later!).
- Add your choice of alcohol ensuring it covers the top of the fruit and
apply an airlight lid.
- Shake to dissolve and store in a cool dark place (shake regularly for the
first couple of days).
- Now leave for 2-3 months for the alcohol to gently absorb the fruit.
- Taste and add more sugar if desired, filter and bottle when ready (filter
no later than 12 months, significantly less for softer fruits).
- Now stand for a further 2-3+ months to mature.
- Finally enjoy the fruity flavours and aromas at leisure.
The true art is in the experimentation and trying differen variations, but
that for many is the true enjoyment of liquer making. Go on, have a go!