The best apricot liqueur recipes. Apricot tincture recipes and ways to eliminate bitterness

One of the most delicious fruit liqueurs is made from apricots. This is an amazingly tasty, aromatic, bright and memorable drink that anyone can prepare on their own at home.

The main thing is that apricot liqueur is prepared as simply as other varieties of this homemade alcohol. I am sure that if you make this alcoholic drink once, you will make it all the time.

Selection and preparation of apricots

An indispensable condition for preparing a tasty liqueur is the use of the right ingredients. The main attention should be paid to apricots.

You can use any variety of apricot available to you. The main thing is that the fruits are ripe. In addition, the more sugar they contain, the richer and tastier the prepared liqueur will be.

First of all, carefully sort the apricots. It is necessary to separate all rotten, spoiled and unripe fruits. After this, they need to be washed thoroughly and allowed to dry.

Be sure to remove the seeds from the fruit. This must be done because they contain hydrocyanic acid. If it gets into the liqueur, then consuming it can cause severe food poisoning.

Traditional recipe

It is usually prepared using natural fermentation. Often it is also called a recipe without vodka.

We will need the following ingredients:

ripe apricots – 4 kg;
granulated sugar – 1.5 kg;
clean water – 0.5 liters.

The correct sequence of actions when preparing.

1. Thoroughly wash the fruits selected according to the scheme described above. Remove the seeds from them. Cut into 4 pieces.

2. You need to prepare sugar syrup. To do this, take a suitable sized ladle or pan, pour water into it and place it on a lit burner. After this, pour granulated sugar there and, stirring constantly, bring to a boil. Once bubbles appear, reduce heat. Keep the pan on the stove for another 2-2.5 minutes. Foam should be removed from the surface of the liquid.

4. Place the prepared apricot pieces into a glass container of suitable size and fill them with cooled syrup. Bandage the neck of the container with gauze.

5. Place our container in a dark room at room temperature and leave to ferment.

6. After 2-4 days you will see the first signs of fermentation. Foam will appear on the surface of the liquid. In addition, a slight hiss will be heard and a sour aroma will be released. At this point, replace the gauze with a water seal. You can also use a sterile rubber glove. Just remember to make a tiny hole in any finger.

7. As a rule, the fermentation process takes from 21 to 40 days. This also depends on the level of sugar content of the apricots used.

8. After fermentation is complete, our liqueur must be filtered through clean gauze folded in several layers. It is not difficult to recognize the moment of the end of fermentation. Carbon dioxide will simply stop being released from the drink. Simply put, it will stop gurgling and foaming.

9. The remaining pulp in the fermentation tank should be squeezed out with clean hands. Mix the resulting liquid with filtered liqueur.

10. Now it's time to bottle the drink. Once you have bottled it, the minimum aging period should be 1 month. Keep bottles in a cool place. For example, in the basement or in the refrigerator.

After this, our liqueur is ready. Enjoy the results of your own labors. In addition, it stores well and does not lose its taste for 2 years.

Vodka recipe

For those who find the above recipe too complicated, I offer another option. It has 2 undeniable advantages. First of all, it's simplicity. Secondly, we will get stronger alcohol.

We will need the following ingredients:

ripe apricots – 2 kg;
granulated sugar – 2 kg;
ethyl alcohol 41-44% (purified moonshine or high-quality vodka) – 2 liters.

Correct sequence of actions.

1. Wash the apricots. We remove the bones from them. Place the pulp in a glass container and fill it with ethyl alcohol diluted to the required strength.

2. After this, seal the jar hermetically and leave it for 20-30 days in a warm place. Can be placed in the sun.

3. Filter the resulting apricot alcoholic drink through a gauze filter. Pour the liquid purified in this way into a clean glass bottle and seal tightly.

4. The remaining pulp after filtering is sent back to our container and covered with sugar. After this, close the lid and leave in the same warm place for one and a half to two weeks. Every day you need to shake the contents of the jar thoroughly.

5. Pass the liquid obtained in the jar through a gauze filter. Additionally, it should be squeezed out with clean hands.

6. Mix the resulting drinks in a glass container. Seal tightly. We insist for a week in a dark and cool room.

Our homemade apricot liqueur is ready. Delicious tasting!

Homemade apricot liqueur is a tasty and surprisingly aromatic alcoholic drink, the quality of which you can always be sure of. It can be prepared using vodka, moonshine, alcohol, or by natural fermentation without adding alcohol.

How to make apricot liqueur at home?

Apricot liqueur is a beautiful and pleasant drink. The recommendations below will allow you to prepare a liqueur that will be an excellent alternative to store-bought alcohol.

Apricots for liqueur should be chosen fresh, without damage or rot.
To make apricot liqueur at home tastier, it is better to use fruits of sweet varieties.
Choose high-quality alcohol; you should not skimp when choosing high-quality vodka.
It is advisable to store the finished drink in a cool place.

It turns out to be a beautiful golden color, and it also has a very pleasant and delicate taste. If you want to reduce the strength of an alcoholic drink, you can add not pure sugar, but syrup made from sugar and water. Then the volume of the original product will increase, and the strength will decrease.

Ingredients:

apricots – 2 kg;
sugar - to taste;
vodka – 1 liter;
cinnamon – 3 pinches;
cloves – 3 pcs.

Preparation

Apricots are cut into slices.
The kernels are removed from 1/3 of the seeds and crushed.
Add the mixture to the apricots and place in a glass bottle.
Add cinnamon, cloves and vodka.
The resulting mixture is kept in a dark, warm place for 3 weeks.
The liquid is decanted, sugar is added, bottled, capped - the quick apricot liqueur is ready.

Apricot liqueur without vodka is a natural homemade product that is ideal for soulful company. If you don’t have a water seal at hand, this is not a problem at all. You can put a regular rubber medical glove on the bottle, piercing it in one place with a needle so that the resulting air comes out.

Ingredients:

apricots – 10 kg;
sugar – 1.5 kg;
water.

Preparation

Apricots are pitted, cut into 4 parts and mixed with sugar.
The mass is placed in a bottle, filling it 2/3 full.
The remaining space is filled with water and a container covered with gauze is placed in the sun until fermentation begins.
Place a lid with a water seal on the container and put it in a warm, dark place for 2 months.
The liquid is filtered, bottled, and sealed.

It is prepared according to the same principle as with vodka. Instead of alcohol, you can still use high-quality moonshine. It is important to remember that before drinking, the finished drink must have time to brew in a cold place for at least 2 weeks. Then the taste of the liqueur will be fully revealed.

Ingredients:

apricots – 1 kg;
alcohol – 1 liter;
vodka – 0.75 liters;
water – 350 ml;
sugar – 800 g;
citric acid - a pinch.

Preparation

Preparing apricot liqueur at home begins by cutting the fruits into pieces and pouring them into a bottle.
Separately mix alcohol with vodka and pour into a bottle with apricots.
Close the container with a stopper and place it in the sun for 2 months.
The resulting liqueur is drained, and the apricot mass is squeezed through a cloth.
Heat the water to 60 degrees, add sugar and stir.
After boiling, add citric acid and boil for another 10 minutes.
Pour the syrup into a large bottle, pour alcohol into it, shake, seal and let stand for 2 days.

Homemade apricot liqueur, the recipe for which is presented below, is prepared not from the orange fruit itself, but from its seeds. The result is a waste-free production, and the drink has a piquant almond-vanilla flavor. The amount of sugar and vanilla can be changed at your discretion.

Ingredients:

apricot kernels – 200 g;
sugar – 100 g;
vodka – 1 liter;
vanilla – 5 g.

Preparation

crushed, poured with vodka and left in the sun for 4-5 weeks.
The resulting mass is filtered, sugar and vanilla are added, shaken, bottled and placed in a cool place.

Apricot liqueur - the recipe described below is prepared without adding alcohol. Therefore, apricots should not be washed before processing, because their surface contains substances that promote the process of natural fermentation. Before drinking, the finished drink is kept in the cold for about a month.

Ingredients:

apricots – 2 kg;
water – 250 ml;
sugar – 800 g.

Preparation

Apricot pulp is cut into pieces.
Mix water with sugar, bring to a boil, simmer over low heat for 2-3 minutes and cool.
Place the slices in a three-liter jar, fill it with syrup, and tie the neck with gauze.
Place the container in a dark place at room temperature.
At the first signs of fermentation, remove the gauze, install a water seal and leave until fermentation stops.
The resulting liqueur is drained from the sediment and filtered.
The pulp is squeezed out, the liquid part is mixed with the main drink.
The apricot liqueur at home is ready, pour it into bottles and close it.

Cherry plum and apricot liqueur - recipe

Made from apricots, the recipe for which is offered below, the drink is extremely aromatic and tasty. The amount of sugar can be changed to your taste depending on how sweet the fruit is used and how sweet the final product is desired. Instead of moonshine, you can use vodka or alcohol.

Ingredients:

cherry plum – 500 g;
apricots – 500 g;
moonshine – 1 liter;
sugar – 150 g.

Preparation

Apricots and cherry plums are cleaned, placed in a jar, moonshine is poured in and closed.
Infuse the mixture in a dark place for 35 days.
Strain the resulting mass.
Sugar is added to the berries, mixed and sealed.
They insist another 35 days.
The syrup is filtered and mixed with the tincture.
To make the liqueur from apricots and cherry plums tastier at home, it is infused in the cold for 10 days.

Miracle liqueur made from strawberries and apricots

Preparing apricot liqueur with the addition of strawberries is not at all difficult. The main thing is that the raw materials are of proper quality and that the production technology is followed. And if you want the aromatic liqueur to be not too strong, you can not cover the berries with sugar, but pour syrup on them.

Subtle aroma, beautiful color, pleasant taste? Apricot tincture has all these qualities. Those who are interested in making homemade alcoholic drinks must know at least one way to use the sweet yellow fruit.

Classic tincture

Let's start with the classics. The recipe for classic apricot liqueur is laconic and simple. It uses seedless fruit. Here is the full list of products:

1 kg of ripe but not overripe apricots;
1 liter of vodka or 40% moonshine;
0.5 kg sugar.

It is necessary to sort out the fruits and remove the seeds from them, transfer them to a jar, add vodka and shake. The layer of liquid above the pulp should be at least 5 cm. Close the jar and place it in a sunny place, where it will stay for a month. Often this place is a window sill on the south or east side of the house. Shake the jar every 5 days.

After a month, the liquid should be drained without squeezing into another bottle, and half a kilo of sugar should be poured into the apricots, mixed with fruit and left to steep in the sun for another 2 weeks. Every 2 days, shake the jar so that the sugar melts well.

After 14 days, sugar syrup should form. It is filtered through cheesecloth, the softened fruit is squeezed out. The syrup is mixed with previously drained alcohol, kept for another week in the dark, after which it is filtered again and bottled into convenient bottles.

How to use the seeds

Apricot? The fruit is so healthy that even the core can be used in it, and the following recipe is proof of this. The tincture on the seeds has become popular due to its smell, similar to the smell of almonds.

Break the apricot kernels, remove the kernels, and chop them. You will need 100 g of nucleoli.
Fill the kernels with 0.5 liters of vodka and place the container in the sun for 25 days.
Drain the infusion and squeeze the pulp through a cloth. Then add another 0.2 liters of vodka and squeeze out after 15 minutes.
Strain the liquid through white napkins, add 50 g of sugar (about 3 large spoons), 1 g of vanillin and shake well.
The drink should stand in the dark for 4 days. After this, it is filtered one last time.

The infusion of apricot kernels should be consumed in moderation, since it contains a small amount of hydrocyanic acid. Storage can last indefinitely.

Use of honey and mint

Among the various recipes for apricot liqueurs, you can
highlight the recipe with mint, honey and juice.

First you need to prepare a decoction of peppermint. To do this, pour 25 g of dry mint with boiling water (200 ml? standard glass), leave for 4 hours, filter.

The future apricot tincture should be kept in the dark for 2 weeks, shaking the jar once for the first 7-10 days
per day. After 14 days, the drink is filtered, it is completely ready for consumption.

Apricots and wine

If you have a bottle of inexpensive dry or semi-dry white wine, we recommend making an excellent tincture.

Pour the wine into a saucepan, add 450 g of sugar and heat over medium heat until the sugar has melted.
Cut and pour 0.5 kg of apricot into a pan, after removing the seeds.
Bring the mixture to a boil and cook for 7-10 minutes.
Remove the pan from the heat, pour in 150 g of vodka.

When the brew has cooled, it is poured into a jar or bottle and kept in the refrigerator for a week. Finally, the tincture is thoroughly filtered to make it more transparent. Use it in small quantities before meals, as well as after meals with dessert.

Creating a product such as apricot liqueur at home is not difficult, especially if you have the required amount of fruit. Everyone can prepare this delicious drink. Here we will highlight two cooking options:

using vodka;
based on fermentation.

We will need ripe apricots, preferably very sweet ones. Before starting the process, they need to be sorted out and any rotten or moldy ones removed. Next, they need to be washed and dried thoroughly.

Be careful! The seeds contain hydrocyanic acid, which can lead to serious poisoning. For this reason, it is better to eliminate the slightest risk and throw them away.

Apricot liqueur according to the classic recipe

To create it, the method of natural fermentation is used. Homemade apricot wine is prepared using approximately the same technology. The result is a pleasant, sweet alcoholic drink. To prepare it, we need 2 kilograms of apricots, 250 milliliters of water and 800 grams of sugar.

Recipe:

You need to wash the apricots and remove the seeds, cutting the pulp into four parts.
Sugar must be mixed with water in a saucepan, let the mixture boil, then simmer over low heat for two to three minutes, periodically removing the foam. As a result, we get syrup, which must be cooled to ambient temperature.
Apricot slices need to be placed in a jar (3 liters), after which they are filled with syrup. In this case, the neck must be tied with gauze.
The jar must be placed in a place without access to light, at a temperature of 18-25 degrees Celsius.
After two or three days, you will be able to observe signs of fermentation: the appearance of foam, a hissing sound, a slightly sour smell. You need to remove the gauze by installing a water seal in its place, or a medical glove with a small hole in one of the fingers.
You need to wait 25-40 days until fermentation stops completely (the glove is deflated, or the water seal does not release gas for several days).
Before the apricot liqueur is ready at home, it needs to be drained of sediment and then filtered with gauze. The fruits can be squeezed by hand, after which they are mixed with liquid.
Next, you need to distribute the finished product into bottles and close them securely. The drink must be kept in a basement or refrigerator for 1-2 months, after which it can be consumed. The shelf life is two years. If you do not like the cloudy tint, 15-20 days after the start of infusion, you can repeat the procedure of draining the sediment and filtering through cheesecloth, after which the drink will become lighter.

Homemade apricot liqueur based on vodka

Apricot liqueur at home can be prepared using vodka, and the recipe is simple.

In the process we will need 1 kg of apricots, 1 kg of sugar, 1 liter of vodka.

Recipe:

Apricots need to be pitted by transferring the pulp into a jar and filling it with vodka.
Next, you need to securely close the jar, leaving it in a warm, bright place for three to four weeks.
Then the vodka needs to be filtered using gauze, without resorting to squeezing. For liquid, you need to allocate a separate jar, which must be securely closed.
The pulp must be returned to the jar, add sugar, shake a little, then close, leaving in a warm, bright place for about ten days to two weeks. In order for the sugar to dissolve better, you need to shake the jar once a day.
You need to strain the resulting infusion using gauze, squeezing it by hand.
The sweet infusion and apricot vodka must be mixed and then securely closed with a lid. Before tasting, the drink must be aged for about a week in a cool place without access to light. The shelf life of the product is about three years.

Apricot liqueur with vodka.

Apricot liqueur has a truly refined taste with a distinct and persistent aroma of fruit, but only if it is carried out correctly and all conditions specified in the recipe are met. There are several such recipes, but three options, by all indicators, are the best, proven by practice, and the technological process is so simple that even a beginner can easily master it. The result is a homemade delicious apricot liqueur with vodka. Apricot kernel tincture will also be worthy of praise. The main ingredient is freshly picked apricot fruits; both frozen and canned ones are suitable. Initially, the fruits are carefully sorted to eliminate rotten and moldy ones, then washed under running water. The second ingredient is 40-45% alcohol, inexpensive cognac or homemade moonshine without foreign impurities.

Classic apricot liqueur

According to this recipe, the seeds are removed from the fruit.

The composition of the ingredients can be supplemented with one more thing - sugar, for those who like sweet alcoholic drinks: 1 liter of vodka of any kind; 1 kg of apricots; half a kilogram of sugar.

Steps for preparing apricot liqueur: First, remove the pits and set aside. They can be used to prepare other tinctures. Transfer the prepared apricots into a jar, fill them with vodka, stir and make sure that the vodka does not just cover the apricots, but is 6 cm higher than them; if desired, you can pour vodka up to the neck of the container. The container is tightly closed and taken to the sunniest place for a whole month. Shake the contents well once every five days. The resulting alcohol liquid is poured into another container without allowing the pulp to survive. Sugar is added to the pulp, mixed and again left for two weeks in the sunniest place, making sure to shake the container once every 3 days. This step is very important, since sugar allows you to obtain the remains of the aromatic alcohol contained in the pulp. The resulting syrup is filtered through a couple of layers of gauze, and the remaining pulp is squeezed out well. The syrup and alcohol infusion are mixed in one container and infused in a dark place for a week. Once again, filter the tincture through a couple of layers of gauze or a thick napkin, and then bottle it. This tincture can be safely stored for five years.

Apricot kernel tincture

Those who have tried the tincture made according to this recipe claim that it is very similar to homemade Amaretto liqueur, which has a pleasant almond aroma without any foreign flavors (there are no smells of any spices).

This tincture can only be consumed in 150 ml doses, no more, due to the fact that the seeds, although in small quantities, contain hydrocyanic acid.

To prepare the tincture you need: vodka of any kind - 0.7 l; apricot kernels - 100 g; vanillin - 1 g; sugar - 50 g. Stages of preparing the tincture: The prepared apricot kernels are crushed, transferred to a jar and filled with half a liter of vodka. Shake, cover with a lid, and leave for 25 days in a bright place. The infusion is filtered and then squeezed out using gauze. The remaining kernels are again poured with 200 ml of vodka, stirred and set aside for 20 minutes, then squeezed well again. The resulting liquids are mixed and filtered, this time using cotton wool or a napkin. Vanillin and sugar are added. Seal the container and shake well. For 4 days, place this container in a dark, cool place, then filter. Bottled and placed in a designated place for storage. The shelf life is unlimited for this drink.

Apricot liqueur with mint and honey

This recipe is good because you can use it at any time of the year and get an excellent aromatic drink that has a soft sweet taste.

For preparation you will need: alcohol 40-45% (any vodka) - 0.5 l; apricot juice - 0.5 l; honey of any kind - 150 g; clean water - 200 ml; peppermint - 25 g. To obtain an excellent quality tincture, take freshly prepared juice, but in the absence of such, purchase a store-bought equivalent. Recipe: Pour boiling water over mint, cover with a lid and leave for five hours. The cooled mint infusion is filtered, apricot juice, honey and alcohol are added. The contents are mixed, sealed with a lid and kept in a warm, dark place for two weeks. During the first week, the container is shaken. The resulting tincture is filtered using cotton wool, poured into prepared containers and stored. This tincture can be stored for up to three years. By strictly following the recipes, you get an excellent apricot liqueur with vodka. The apricot kernel tincture is not inferior in its taste and aroma.