Recipe of Fruit Liqueur - Food Recipes

-- MasterCook Extracted --

FRUIT LIQUEUR

Recipe By :
Serving Size : 1
Preparation Time :0:00
Categories : Alcoholic

Ingredients - Preparation Method:

2 cups Fruit 2 cups Vodka 1/2 cup Brandy 1 cup Sugar For beautiful and much appreciated gifts, save pretty wine (or similar bottles) to put this in! Use _cheap_ vodka and brandy; no one will know the difference with all of the added fruit and sugar. Any kind of soft fruit will make a delicious product. Blackberries, raspberries, peaches or apricots are especially good; if using larger fruit like peaches or apricots, chop before proceeding. Put fruit and sugar in a non-reactive container and mash. Let stand about 1 hour to release juices. Mix in vodka and brandy and pour into a glass container. Cover and let 'age' in a cool dark place for at least a month to mellow the flavor. This may ferment a bit until the alcohol level rises to the point that will stop fermentation, so don't seal too tightly. To check that there is no continuing fermentation before sealing, mix gently and then check after several hours....there should be no new small bubbles clinging to the inside of the glass on top of the liquid. Strain out fruit and bottle. For a clearer product, strain through several layers of dampened cheesecloth or a jelly bag. If you want to try for a crystal-clear product, filter through an unbleached or _well-rinsed_ coffee filter -- pretty in a clear bottle but even slower than a jelly bag. For a very classy looking gift, cork the bottles and seal with wax. Put a length of pretty ribbon up the neck of the bottle, over the cork, and down the other side of the bottle neck. Fasten the ends lightly _below_ the neck (wax level) with masking tape to control the ribbon while you dip the top in wax. Melt some old colored candle stubs or parafin plus a few crayons in the top of a double boiler and dip the top of the bottle in it. (You can improvise a 'disposable' double boiler by putting a metal can with the wax in it on a rack in an uncovered saucepan with several inches of water in it.) Be sure to leave at least one ribbon end protruding. It may take several dippings to achieve coverage, allowing the wax to cool completely between coats. *NEVER* leave melting wax unnatended on the stove, or heat it until it smokes; overheated wax can literally _explode_, causing severe burns. You wouldn't look good with your eyebrows and eyelashes singed off, or sitting in the pile of ashes your house used to be, would you?????? When bottles are cool, remove masking tape and trim the protruding end of the ribbon so that it extends an inch or so below the wax; not only is it decorative, but an easy way to break the wax seal. A pretty label is a nice touch; inexpensive ones are available from Dover Books (at bookstores or 31 East 2nd Street, Mineola NY 11501, catalogue free) or at some Williams Sonoma stores. - - - - - - - - - - - - - - - - - -