Pumpkin liqueur

Ingredients for 1 servings:

• 1 ¼ kg pumpkin(s), e.g. Etampes
• 250 g brown cane sugar
• 250 ml fruit brandy
• 5 bags of Bourbon vanilla sugar

Instructions

Working time approx. 2 hours; Rest period approx. 45 days 12 hours; Cooking/baking time approx. 5 minutes; Total time approx. 45 days 14 hours 5 minutes

Place the pumpkin pulp in a steam juicer and extract the juice. You’ll need about 750-1250g for good juice. The juice should remain visibly yellow. If it turns white, more juice is needed. Cut the remaining pumpkin into pieces; you’ll need it later. Heat 500ml of the juice with the sugar and vanilla sugar and boil for 5 minutes, stirring constantly, then let it cool. Add the fruit brandy to the cold juice. Place the pumpkin pieces and the juice mixture in a tightly sealed preserving jar and let it steep for 6 weeks. The jar should be turned over every week to mix everything well. Filter the juice through a cheesecloth and bottle. This will make the liqueur practically pulp-free. Let the liqueur stand for another 1-2 years; this will develop an even better aroma, and it should also become a nice dark color. The time can be longer or shorter. Using a fruit juicer can significantly reduce the time, but you’ll get a lot of pulp and pulp. That’s why steam juicers are preferable. The working time can’t be specified exactly, but allow enough time for delicious juice.