Homemade Amaretto
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g almond (s), peeled
- 5 apricot (s), dried
- 2 orange (s), the peel it
- 2 lemon (s), the zest it
- 1 tablespoon lemon juice
- 750 ml brandy
- 750 ml vodka
- 1 vanilla pod (s)
- 400 g suar
- 250 ml water
- 2 tablespoon flavor (bitter almond), oil-free
- possibly aroma (vanilla), oil-free
- possibly glycerine
Print Recipe
Pin Recipe Instructions
- Roughly chop the almonds, cut the apricots into cubes and pour them into a (preferably sterilized) 2 liter jar. Then there are the peel of lemon, orange, lemon juice, the sliced vanilla pod, brandy and vodka. Then close the jar tightly and let it steep for 6 weeks (longer if desired) in a dark, cool place.
- When the mixture is ready, pour the mixture through a sieve and / or cheesecloth and let it rest for another 2 weeks. Before further processing, it can be filtered again after the pause.
- Make a syrup from sugar and water. To do this, boil water and sugar until about half of the water has boiled away and the syrup becomes clear. Allow to cool slightly. Add the syrup to the liqueur together with the almond aroma, add the vanilla aroma if necessary or use glycerine to make the liqueur more velvety and stir. Now fill into clean bottles.
- The liqueur is delicious immediately, but it gets even better if it is allowed to rest in the bottle for another 8 weeks.
- Tip:
- Oil-free almond and vanilla aroma, identical in taste to oil-based baking aromas, prevents fat eyes on the liqueur.
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