25102013_Amaretto_1

Homemade Amaretto

Friday 25th Oct 2013, 16:47

We love ourselves some good ol’ amaretto. Especially for making Amaretto Sour’s over the weekend. So how about some homemade booze?

We stumbled upon this recipes at cookingalamel.com, here it is (it makes about 4 cups):

For macerating:
• 1/2 cup dried apricots, coarsely chopped
• 3/4 cup purified water
• 1/2 cup raw almonds, coarsely chopped
• 1/4 cup dried cherries, coarsely chopped
• 3/4 tsp fennel seed
• 1 1/2 cups vodka
• 1 1/2 cups brandy

To finish:
• 1 cup coconut sugar (or brown sugar)
• 1/2 cup purified water
• 1/2 cup brandy
• 1/2 cup vodka
• 3/4 tsp vanilla extract
• 1 1/2 tsp almond extract

In a 2-quart jar, combine the dried apricots and water. Allow to soak for at least 30 minutes (up to 3 hours) to rehydrate.

Once rehydrated, add the almonds, cherries, fennel, vodka, and brandy. Tightly seal the jar, and shake thoroughly. Place in a cool, dark place for a month to macerate. Shake the jar at least once a week.

Once the mixture is done macerating, line a mesh strainer with cheesecloth, and strain out the solids over a large bowl. Wring out the cheesecloth to get as much liquid out as possible.

While the mixture is straining, heat the coconut sugar and water over medium heat, stirring until the sugar has all dissolved. Remove from heat, and allow to cool.

Once the mixture has finished straining through the cheesecloth, add the brandy, vodka, vanilla and almond extracts. Slowly add the sugar syrup until it is to a sweetness that suits your tastes.

Line a mesh strainer with a coffee filter, and filter the mixture once more over a large bowl, to remove any fine particles.

Transfer the liquid to a quart-sized jar (or smaller bottles), and tightly seal. Allow to sit for about 3 days before using. If you notice any sediment forming at the bottom, you can re-filter until it stays clear.

Store in a cool, dry place for up to 6 months.

Source: cookingalamel.com
Share on FacebookTweet about this on Twitter