Yield: 1 recipe
Measure | Ingredient |
---|---|
1 cup | Granulated sugar |
¾ cup | Water |
2 \N | Dried apricot halves |
1 tablespoon | Almond extract |
½ cup | Pure grain alcohol and |
½ cup | Water |
1 cup | Brandy |
3 drops | Yellow food coloring |
6 drops | Red food coloring |
2 drops | Blue food coloring |
½ teaspoon | Glycerin |
Combine sugar and ¾ cup water in a small saucepan.
Bring to a boil, stirring constantly. Reduce heat and simmer until all sugar is dissolved. Remove from heat and cool.
In an aging container, combine apricot halves, almond extract, grain alcohol with ½ cup water, and brandy.
Stir in cooled sugar syrup mixture. Cap and let age for 2 days. Remove apricot halves. (Save apricot halves, as they may be used for cooking). Add food coloring and glycerin. Stir, recap and continue aging for 1 to 2 months.
Re-bottle as desired. Liqueur is ready to serve but will continue to improve with additional aging.
Variation: For a more prominent 'bitter almond' flavor, add 4 apricot nuts,** split in half, to basic mixture. Leave in for 2 days to 2 weeks depending upon depth of flavor desired. Remove and discard apricot nuts. Continue as directed.
**Note: Apricot 'nuts' come from within the apricot pit. You may split pits yourself or obtain them dried at a health food store.