Apricot Liqueur Made from Seeds
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 1 hr 30 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- Kernels 10 kg apricots
- 1 liter schnapps, (wine yeast brandy)
- 350 grams sugar
- 1 vanilla pod (s)
Print Recipe
Pin Recipe Instructions
- Put the kernels in a large glass and cover with the sugar.
- Slit open the vanilla pod and add to it. Top up with the schnapps.
- Let it stand in a bright and sunny place for three to four months - I like to let the liqueurs mature on the windowsill.
- Then strain and fill into bottles. A further ripening period, this time in the dark, improves the aroma even more.
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