Pineapple-orange Liqueur
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 14 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 pineapple
- 4 orange (s)
- 2 bottles rum, white
- 0.5 liter ½ rum, brown
- 600 g suar
- 1 vanilla pod (s)
Print Recipe
Pin Recipe Instructions
- Peel the pineapple and cut into pieces. Peel the oranges and cut them into pieces. Make sure that the white is completely removed (otherwise the liqueur will be bitter).
- Put the cut pieces of fruit and some thinly (without the white) cut orange peel and the sugar in a large, sealable container. Let this mixture stand in the refrigerator for 2 days while turning several times. This creates a lot of juice.
- Then add the alcohol (white and brown rum), add vanilla (cut into 2 or 3 pieces) and let it mature for at least 2 weeks.
- Then drain the fruit and filter the liqueur.
- Two delicious variations: Mix with cream or coconut milk (about 1: 4) (use the hand blender to do this).
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