Food recipes
Grape and Apricot Liqueur
Grape and Apricot Liqueur Ingredients: grapes, red or green (european type, such as thompson seedless), raw apricots, dried, sulfured, uncooked sugars, granulated alcoholic beverage, distilled, vodka, 80 proof Directi...
Grape and Apricot Liqueur
Ingredients:
grapes, red or green (european type, such as thompson seedless), raw
apricots, dried, sulfured, uncooked
sugars, granulated
alcoholic beverage, distilled, vodka, 80 proof
Directions:
Wash and dry the grapes.
Discard the stems and place them in a food processor.
Process, pulsing the machine, until you get a juicy pulp.
Cut the apricots into small pieces with kitchen shears.
Place the grape pulp and apricots in a 6-cup jar or bottle; add 2 tblsps to 1/3 cup sugar (depending on how sweet you like your drinks) to the jar and top with vodka.
Shake well and leave in a cool, dark place for 3-4 weeks, shaking once a day for the first week so that the sugar dissolves completely.
The longer you leave it, the mellower it will become.
Strain through a dampened coffee filter.
Press down on solids to extract all liquid.
Pour into a bottle and seal.
Keep in a cool, dark place.
Will keep for years.
Ingredients:
grapes, red or green (european type, such as thompson seedless), raw
apricots, dried, sulfured, uncooked
sugars, granulated
alcoholic beverage, distilled, vodka, 80 proof
Directions:
Wash and dry the grapes.
Discard the stems and place them in a food processor.
Process, pulsing the machine, until you get a juicy pulp.
Cut the apricots into small pieces with kitchen shears.
Place the grape pulp and apricots in a 6-cup jar or bottle; add 2 tblsps to 1/3 cup sugar (depending on how sweet you like your drinks) to the jar and top with vodka.
Shake well and leave in a cool, dark place for 3-4 weeks, shaking once a day for the first week so that the sugar dissolves completely.
The longer you leave it, the mellower it will become.
Strain through a dampened coffee filter.
Press down on solids to extract all liquid.
Pour into a bottle and seal.
Keep in a cool, dark place.
Will keep for years.