Banana liqueur made from fruit water

Ingredients for 1 servings:

• 3 bananas
• 700 ml schnapps (fruit water), 37.5%
• 200 ml water
• 300 g brown sugar
• 1 lemon(s), organic, squeezed
• 1 vanilla pod(s)
• 1 cinnamon stick(s)
• 1 star anise

Instructions

Working time approx. 20 minutes; Rest period approx. 14 days; Total time approx. 14 days 20 minutes

with vanilla, cinnamon and star anise

Peel the bananas and mash them into a puree with a fork in a bowl. Squeeze the lemon and mix the juice and pulp into the puree. Pour this mixture into a large, lidded jar. Quarter the vanilla pod lengthwise, break the cinnamon stick in half, and add it to the jar along with the star anise and sugar. Pour in the fruit brandy and water, stir thoroughly, and seal the jar. Let it steep on a sunny windowsill for about 14 days, stirring every two days. Then filter the liqueur through a fine sieve. If you bottle it now, you’ll get a cloudy liqueur. If you prefer it clear, wait until the suspended particles settle and bottle it. I prefer the cloudy liqueur. From these ingredients, I got about 900 ml of banana liqueur.