For the preparation of liqueurs at home, syrups are used (sugar as the main and various aromatic ones, for example, fruit, berry, vanilla, coffee, chocolate, etc.), alcohol and water.
Instructions
Step 1
Sugar syrup
1 kg of granulated sugar
3/4 l of water
Pour granulated sugar into a clean dish, add boiling water, put on fire, bring to a boil and cook over low heat until a clear syrup is formed. Carefully remove the resulting foam with a spoon. Sometimes a gray coating may remain on the spoon - it must be washed with a clean cloth. Strain the boiled sugar syrup through a strainer and cheesecloth into a clean china or unenamelled dish and let cool, if you are not going to flavor it, pour into clean wide-necked bottles.
Step 2
Apricot (peach) liqueur
250-300 ml of alcohol
300-400 g apricots (peaches)
3/4 cup granulated sugar
1 1/2 cups sugar syrup
1 glass of water
Mix alcohol with water in a ratio of 1: 2, 5-3.
Ripe fruits, peel and mash until smooth. Remove the kernels from the seeds, peel them and grate with small holes. Cover with granulated sugar and leave for 2 hours to infuse. Then add cold water, stir and leave for another 1 hour, then strain.
Mix the resulting juice with sugar syrup, put on fire and boil for 5 minutes. Cool down. Mix with alcohol solution and guide for 20-25 days.
Step 3
Banana liqueur
250-300 ml of alcohol
1/2 kg peeled bananas
2 cups caster sugar or fine granulated sugar
2-3 glasses of water
Mix alcohol with water in a ratio of 1: 2, 5-3.
Peel and grate bananas on a plastic grater. Fold the resulting gruel into a porcelain or enamel dish, pour cold water, cover with sugar and mix well. Leave the mixture for 4 hours, then mix with an alcohol solution, pour into bottles and leave for 3 weeks.
Step 4
Vanilla liqueur
250-200 ml of alcohol
3 large vanilla pods or 2 bags of vanillin
1 liter sugar syrup
Mix alcohol with water in a ratio of 1: 2, 5-3.
Put the sugar syrup on the fire and bring to a boil, then add vanillin or vanilla pods over medium heat with stirring, dividing them in half. Then remove the syrup from heat, strain, cool and mix with an alcohol solution.
