Making Liqueurs: {Cranberry, Lavender & More}

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You can make your own flavored liqueurs using assorted fruits, herbs, citrus peels and flowers (as long as they are edible) and it’s so easy to do too!

BottledIf you want to prepare them for gift-giving, keep in mind they’ll need to steep for at least a few weeks (with some recipes requiring up to 3 months). Top your chosen ingredients with vodka or brandy and let the flavors infuse the alcohol.

Here are a few recipes to get you started, have fun!

Cranberry:

*First published December 28, 2007 and moved to this page for better organization

If you have about a pound of cranberries left over from this year’s festivities, here’s an easy way to use them up. Try out the recipe and if you like it, keep this in mind for gift-giving next season. Start them up anytime in the Fall, the batch should keep well for about a year (great way to beat the last-minute holiday scramble).

1 lb cranberries (fresh, washed, chopped)
1 1/2 cups vodka
1 1/2 cups simple syrup (see below)
1/2 orange peel (grated)
1/4 lemon peel (grated)

Directions:

  • Combine all ingredients into a large sterilized jar, topping with the hot simple syrup last. Shake or stir well, then seal.
  • Allow to steep for 5 weeks, shake or turn jar over each day. Strain & Serve.

Simple Syrup:

1 1/2 cups sugar
3/4 cups water

  • Bring to a boil until sugar is completely dissolved. Allow to cool for about a minute before using.

Lavender:
*First published December 1, 2008 and moved to this page for better organization

Recipe #1

6 TBS Dried Lavender Petals
1 Fifth 80-Proof Vodka
1 Cup Sugar Syrup

Directions:

  • Steep the petals in the vodka for one week. Filter through cheesecloth and squeeze the petals to extract as much liquid as possible. Add the sugar syrup and enjoy.

#2

1 part chamomile flowers
3 parts lemon grass
1 part rose hips
1 part sugar
3 parts lemon balm
1 part lavender flowers
1 part hop flowers (optional)

Directions:

  • Mix all ingredients together and slightly pack in glass jar. Fill jar with brandy just to cover herbs.
  • Cover tightly with lid and set in dark cool place for 3 months.
  • Strain and rebottle.

Source: The Madison Herb Society Cookbook

#3

5 Ounces Lavender flowers
3 Teaspoons Aniseed
3 Teaspoons Peppercorns
32 Ounces Brandy
12 Ounces Sugar

Directions:

  • Put flowers, herbs, and brandy into a preserving jar or bottle and seal. Allow to stand for 6 weeks. Filter and add sugar, stirring until completely dissolved. Bottle and seal.

Rose Petal, Lavender & Mint:
Makes 4 cups (1 L)

Rose petals and sprigs of fresh lavender combine to make a romantic concoction. This uses vodka as its base, but you may want to vary it with a dry white wine, such as a Sauvignon Blanc. Keep the empty vodka bottle to use when mixture is ready to be strained and stored.

1 1/2 cups (375 mL) unsprayed rose petals
1/2 cup (125 mL) fresh lavender sprigs
1/2 cup (125 mL) fresh mint leaves
4 cups (1 L) vodka
1 cup (250 mL) granulated sugar
Sparkling water or club soda to serve
Fresh mint sprigs for garnish (optional)

  • Place flowers and mint leaves in a large jar; bruise them lightly with a wooden spoon.
  • Add vodka, stirring once or twice; seal jar and set in a cool, dark place. Allow mixture to steep for two days.
  • Add sugar, stirring well; let stand for two weeks, shaking jar thoroughly once or twice a day to ensure sugar dissolves.
  • Strain mixture through a fine sieve; pour into a clean bottle. Serve over ice with a splash of sparkling water or club soda. Garnish with mint sprigs if desired.

Source: Canadian Gardening

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Published: October 5, 2011

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