| Liqueurs are alcoholic beverages usually 30% of | | | | are also delicious to eat, as is. |
| alcohol by volume. They are sweet in nature with a | | | | The sugar that you added will produce the |
| variety of flavours. | | | | sweetness, typical of the liqueurs. If a less or |
| Ethanol is an alcohol being used for consumption. It | | | | sweeter liqueur is desired adjust the quantity |
| has excellent extracting capabilities from organic | | | | correspondingly. |
| compounds such as fruits and herbs, which is what | | | | The fruit will give the colour and aroma to the liqueur. |
| we are after. | | | | The alcohol and sugar will extract the juice from the |
| The color, flavor and aroma will come from the type | | | | cherries, which have enough volume to dilute the |
| of fruit used . To make things interesting and | | | | alcohol content of the liqueur to approx. 30% (it is |
| certainly more robust, combination of two or more | | | | approx. due to the variance of the juice content in |
| fruits will produce some interesting liqueurs to say the | | | | the fruit). |
| least. If we incorporate some of your favorite | | | | The amount of time that it will take will depend on |
| cooking extracts to this equation the possibilities are | | | | the sugar content and the temperature. Do not |
| endless. | | | | worry about the spoilage or fermentation since the |
| All of the liqueurs, whether natural or extract, have | | | | sugar, in high enough concentration, will act as a |
| several main ingredients; the alcohol, sugar and some | | | | preservative plus the alcohol content is high enough |
| type of flavour. | | | | so that the bacteria or yeast cannot survive. |
| Cherry Liqueur: this is the all time favourite, so we will | | | | This method will work on any fresh fruit. Excellent |
| use it as the main example. | | | | results are obtained using the berries (strawberries, |
| Take 1 kg (approx. 2 lb.) of whole sour cherries, | | | | blackberries, raspberries, blueberries, etc.) peaches |
| remove the stems, and wash them (fresh, pitted | | | | (sliced), apricots (sliced), pears, apples, bananas, |
| cherries are excellent as well). Organic cherries would | | | | coconut, oranges (peeled), nectarines, etc. |
| be the best choice, however if none are available, | | | | Some fruits, such as apples, should be cored and |
| make sure that you thoroughly wash the fruit. | | | | seeds taken out. Seeds of apples contain small |
| The majority of orchards use pesticides during the | | | | amounts of cyanide, which you do not want in the |
| growing season. Pesticides, being organic compounds, | | | | liqueur. Cyanide is poisonous. |
| will end up in the liqueur unless you get rid of them. | | | | Interesting aromas and flavours can be obtained by |
| Place the fruit in a sealable container, 1 gal. jar will | | | | blending two or more fruits. You are the creator so |
| suffice, and pour 1 kg (approx. 2 lb.) of white | | | | any combination is perfect. |
| granulated sugar over the cherries. | | | | Some herbs such as mint yield delicious liqueur. |
| Pour Vodka, 40% by vol., so that fruit is approx. | | | | Take ½ lb. of fresh mint add 2 lb. of sugar, |
| ¾ "- 1" submerged. | | | | ¼ litre of water and place it in a 2 quart jar. |
| The sugar will sink to the bottom and cherries rise to | | | | Top it up with vodka and proceed as for fresh fruit. |
| the top with spacing in between. This is normal. Seal | | | | If more or less "minty" taste is desired, adjust the |
| the container and leave it for several days. | | | | quantity of fresh mint correspondingly |
| Shake the jar several times to blend all the | | | | In your local wine supplier store, you can purchase |
| ingredients. Repeat this every other day or | | | | liqueur extracts. To make liqueur you can use your |
| whenever you think of it. If you do not shake it, do | | | | favourite cooking extracts, such as vanilla, |
| not worry! The results will be the same it will just | | | | concentrated juice, food colouring can be used to |
| take a bit longer. Once the sugar is dissolved and you | | | | enhance the colour, etc. |
| are happy with the color the liqueur is finished. | | | | Extracts, as the word suggest, is the extraction of |
| Strain it through the fine mesh strainer (cheesecloth. | | | | flavours, colour, and aroma from particular fruit, or |
| will do) and pour it in elegant bottle. It is ready to | | | | the combination thereof, purified, and concentrated. |
| drink. | | | | Most often, however chemicals are added for |
| The cherries will have some kick to them and provide | | | | enhancement. |
| excellent garnish on desserts such as ice cream. They | | | | |