Apricot tincture

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   Ingredients.

2. STEP 2

   

   Wash the apricots.

3. STEP 3

   

   Drain.

4. STEP 4

   

   Remove the seeds.

5. STEP 5

   

   Remove the kernels...

6. STEP 6

   

   ... and grind.

7. STEP 7

   

   For apricots in a jar...

8. STEP 8

   

   ...add kernels...

9. STEP 9

   

   ... sugar,...

10. STEP 10

    

    ... cinnamon and cloves.

11. STEP 11

    

    Pour vodka.

12. STEP 12

    

    Close the lid.

13. STEP 13

    

    Leave in a dark place.

14. STEP 14

    

    Open in a month.

15. STEP 15

    

    Sieve and filter.

16. STEP 16

    

    Filter...

17. STEP 17

    

    ... 2-3 times.

18. STEP 18

    

    Pour into a bottle.

Comments on the recipe

Anahit

25.10.2023

4.8

The liqueur turned out to be fragrant (I will please my friends for the New Year). I used cotton fabric as a filter and filtered it 2 times. I received a perfectly clean liqueur.

Shura

25.10.2023

4.9

Anait, Leo, have you already tried to do this this season? Well done, the taste must be apricot and the smell is pleasant, and the liqueur turned out transparent in the picture and beautiful, I’ve never tried this before, the apricots have not yet passed, I need to hurry up. It’s really not difficult, anyone can do it, so thanks for the recipe! And here is another interesting liqueur recipe https://youtu.be/3ijhMw0VX2I

Anahit

25.10.2023

5

Yes, Shura, thanks Leo for the interesting and easy recipe. I started preparing the liqueur at the beginning of July, left it in the closet, and on the 20th I went on vacation, first in Artsakh, and then in Tbilisi. Well, having arrived, it was time to infuse the liqueur. There’s just a little bit left: filter it and have the willpower not to drink this miracle. And we’ve already run out of apricots, the peaches have already gone. And soon the grapes will come. So, there will still be room for culinary activities

Shura

25.10.2023

5

Yes, I would like to know the recipe for a good pear liqueur, I tried the Hungarian liqueur - I really liked it, and its color was amber and transparent, maybe you know Anait? I have this recipe for apricot liqueur

Anahit

25.10.2023

5

Shura, since the evening your request for pear liqueur has been haunting me. I flipped through many pages and discovered that there were practically no recipes with pears. Finally, I found one, but in my opinion it’s kind of shameless: there’s no quantity or other details (and this is also a recipe from the 1994 Encyclopedia of Culinary Arts.) But I’m sending it just in case, maybe something will work. I’m writing how Yes. Yablonovka and pear vodka. Vodka is poured onto strong and fragrant winter varieties, which must first be frozen, that is, kept in a heated oven until they turn brown and become soft. That’s all. I’ll be glad if you understand something

Shura

25.10.2023

5

Thank you, Shura, the syllable is so old, but I understand, it’s nothing complicated, only I don’t have an oven, I’ll just have to freeze them in the barn for several days, but I don’t understand about sugar, if you follow what’s written, then you don’t take sugar at all, Yes? And then probably follow, as with any liqueur (strain, etc.) Thank you again for the work done! Here I am showing the Hungarian pear, well, very tasty, MMM)))

Aziza

25.10.2023

4.8

I made the liqueur according to your recipe, but I didn’t add the cinnamon and cloves, and I threw in the kernels whole and fried (just in case) and it turned out simply divine! It even reminds me of liqueur, just amazing smell and taste, thank you