in Drink Recipes

Apricot liqueur made from kernels

updated

Spread the love

Ingredients for 1 servings:

  • Kernels from 10 kg apricots
  • 1 liter schnapps (wine yeast brandy)
  • 350 g sugar
  • 1 vanilla pod(s)

Instructions

Working time approx. 10 minutes; Rest period approx. 90 days; Total time approx. 90 days 10 minutes

quick to make, optimal use of apricots

Place the seeds in a large glass jar and cover with sugar. Split the vanilla pod and add it. Fill with the liquor. Let it stand in a bright, sunny place for three to four months—I like to let the liqueurs mature on a windowsill. Then strain and bottle. A further aging period, this time in the dark, further enhances the aroma.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Raffaelo cake in a marzipan coating

Rhubarb cake