Fruit Liqueur

* Exported from MasterCook *

FRUIT LIQUEUR

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Alcoholic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Fruit
2 cups Vodka
1/2 cup Brandy
1 cup Sugar

For beautiful and much appreciated gifts, save pretty wine (or similar
bottles) to put this in! Use _cheap_ vodka and brandy; no one will know the
difference with all of the added fruit and sugar. Any kind of soft fruit
will make a delicious product. Blackberries, raspberries, peaches or
apricots are especially good; if using larger fruit like peaches or
apricots, chop before proceeding.

Put fruit and sugar in a non-reactive container and mash. Let stand about 1
hour to release juices. Mix in vodka and brandy and pour into a glass
container. Cover and let 'age' in a cool dark place for at least a month to
mellow the flavor. This may ferment a bit until the alcohol level rises to
the point that will stop fermentation, so don't seal too tightly. To check
that there is no continuing fermentation before sealing, mix gently and then
check after several hours....there should be no new small bubbles clinging
to the inside of the glass on top of the liquid.

Strain out fruit and bottle. For a clearer product, strain through several
layers of dampened cheesecloth or a jelly bag. If you want to try for a
crystal-clear product, filter through an unbleached or _well-rinsed_ coffee
filter -- pretty in a clear bottle but even slower than a jelly bag.

For a very classy looking gift, cork the bottles and seal with wax. Put a
length of pretty ribbon up the neck of the bottle, over the cork, and down
the other side of the bottle neck. Fasten the ends lightly _below_ the neck
(wax level) with masking tape to control the ribbon while you dip the top in
wax. Melt some old colored candle stubs or parafin plus a few crayons in the
top of a double boiler and dip the top of the bottle in it. (You can
improvise a 'disposable' double boiler by putting a metal can with the wax
in it on a rack in an uncovered saucepan with several inches of water in
it.) Be sure to leave at least one ribbon end protruding. It may take
several dippings to achieve coverage, allowing the wax to cool completely
between coats.

*NEVER* leave melting wax unnatended on the stove, or heat it until it
smokes; overheated wax can literally _explode_, causing severe burns. You
wouldn't look good with your eyebrows and eyelashes singed off, or sitting
in the pile of ashes your house used to be, would you??????

When bottles are cool, remove masking tape and trim the protruding end of
the ribbon so that it extends an inch or so below the wax; not only is it
decorative, but an easy way to break the wax seal. A pretty label is a nice
touch; inexpensive ones are available from Dover Books (at bookstores or 31
East 2nd Street, Mineola NY 11501, catalogue free) or at some Williams
Sonoma stores.





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