Pear Liqueur
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 675 g suar
- 500 ml water
- 900 g pear (s), fresh, ripe
- 1 teaspoon lemon (s) - zest, grated or lemon peel flavor
- 625 ml vodka (as strong as possible)
- 225 ml brandy
- 1 packet citric acid
Print Recipe
Pin Recipe Instructions
- Make a simple syrup from sugar and water. To do this, bring both ingredients to a boil over a medium flame, stirring constantly. When the liquid is clear, remove it from the fire and let it cool down a little.
- Wash the pears, quarter them and remove the core. Cut the quarters into thin slices (the thinner the better). Put the pear slices with lemon zest in a clean 2 liter glass with a tightly fitting lid. Pour the warm syrup over it. Add the vodka, brandy and citric acid. Seal the jar and leave in a dark, cool place for two weeks.
- After these two weeks, pour the liquid through a fine sieve into a clean container. Throw away the solid residue. Close the jar and let it stand for another two to three weeks. Then peel or filter into the final jar. Makes approx. 1.5 l.
- Tips: I used the highest volume percent vodka I`ve found (37%). Instead of the lemon peel, I used `Finesse grated lemon peel` because you can`t buy any or hardly any untreated lemons from us. The liqueur tastes like the juice of canned pears with a slight alcohol taste. If you don`t like it that sweet, you might want to try using less syrup.
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