Summary

Ingredients

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

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Instructions

1. Put the kernels in a large glass and cover with the sugar.
2. Slit open the vanilla pod and add to it. Top up with the schnapps.
3. Let it stand in a bright and sunny place for three to four months - I like to let the liqueurs mature on the windowsill.
4. Then strain and fill into bottles. A further ripening period, this time in the dark, improves the aroma even more.