Spiced Apricot Liqueur
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 liters schnapps, (wine yeast brandy)
- 1 ½ kg apricot (s), (apricots)
- 500 g rock suar, white
- 1 stick cinnamon
- 5 carnation (s)
- 0.5 ½ star anise
- 1 teaspoon flowers, (rose petals), dried
Print Recipe
Pin Recipe Instructions
- Halve and stone the apricots. Put the prepared fruits in a large container and cover with the rock sugar. Add all the spices and the rose petals and pour on the yeast brandy.
- Let it steep in a light place for at least 6 months.
- Then pour through a fine tea strainer and fill into bottles. If necessary, the liqueur can also be poured through a coffee filter.
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