Friday, 20 November 2015

CHRISTMAS LIQUEUR #2



In MY PREVIOUS POST I announced a couple of extra Christmas liqueur recipes. Behold!

Cranberry Gin Liqueur with Thyme
Makes 1 L
Takes 4 weeks to mature

Ingredients:
Peel of 1 organic lemon
375 gr fresh cranberries
3 sprigs of fresh thyme
450 ml gin

450 ml water
425 gr sugar

1 preserving jar with a volum of 1 L
1 bottle with a volume of 1 L or several smaller bottles
1 little funnel

1. Peel the lemon. Cut the cranberries in half. Put the peels into the jar togheter with the cranberries, the thyme, and the gin. Leave to mature on a dark place for about 3 weeks. Shake the jar two or three times a week to mingle the flavours.

2. In a saucepan on medium fire bring water and sugar to a boil. Let simmer for about 15 minutes on low fire until the sugar is dissolved, now you have a sugar syrup to sweeten your liqueur with. Turn off the heat and let cool down completely.

3. Sieve the jar into a jug. Taste. Pour small amounts of the sugar syrup into the liqueur and keep tasting afterwards. Start with ¼ of the sugar syrup and keep adding more syrup until your liqueur is to your liking.

4. Pour the liqueur in one or more bottles using a little funnel. Leave to rest for 1 week. If you’re planning to give the bottles away as a Christmas present decorate them with homemade labels and a sprig of fresh thyme.





Brandy with bouquet garni
Makes 1 L
Takes 2 weeks to mature

Ingredients:
3 bay leaves
5 juniper berries
3 sprigs of thyme
4 sprigs of parsley
600 ml brandy

350 ml water
250 gr sugar

1 preserving jar with a volum of 1 L
1 bottle with a volume of 1 L or several smaller bottles
1 little funnel

1. Put all the herbs in a jar. Pour the brandy into the jar. Leave to mature on a dark place for about 1 week. Shake the jar every day to mingle the flavours.

2. In a saucepan on medium fire bring water and sugar to a boil. Let simmer for about 15 minutes on low fire until the sugar is dissolved, now you have a sugar syrup to sweeten your liqueur with. Turn off the heat and let cool down completely.

3. Sieve the jar into a jug. Taste. Pour small amounts of the sugar syrup into the liqueur and keep tasting afterwards. Start with ¼ of the sugar syrup and keep adding more syrup until your liqueur is to your liking.

4. Pour the liqueur in one or more bottles using a little funnel. Leave to rest for 1 week. If you’re planning to give the bottles away as a Christmas present decorate them with homemade labels and a couple of bay leaves.






Pear Liqueur with Star Anise & Vanilla 
Makes 700 ml
Takes 2 weeks to mature

Ingredients:
2 ripe pears
3 star anise
1 vanilla pod, cut open lengthwise
400 ml brandy

1 ripe pear
250 ml water
225 gr sugar

1 preserving jar with a volum of 1 L
1 bottle with a volume of 1 L or several smaller bottles
1 little funnel

1. Wash 2 pears and cut them into thick slices and put into a jar together with the star anise, the vanilla pod and brandy. Leave to mature on a dark place for about 1 week. Shake the jar two times a week to mingle the flavours.

2. Cut the last pear in slices and remove the core. In a saucepan on medium fire bring the pear, the water, and the sugar to a boil. Let simmer for about 15 minutes on low fire until the sugar is dissolved, now you have a sugar syrup to sweeten your liqueur with. Turn off the heat and let cool down completely. 

3. Take the vanilla pod and the star anise out of the jar. Pour the sugar syrup into the jar. Close it and leave to mature for 2 days and shake the jar every day.

4. Sieve the jar into a jug and pour the liqueur in one or more bottles using a little funnel. Leave to rest for 1 week. If you’re planning to give the bottles away as a Christmas present decorate them with homemade labels and a couple of star anise.

You might have noticed it already but the liqueur process is just about the same every time. So if you’re inspired by now to make your own liqueurs you just have to search for flavours you like and put them in a jar! Have fun and if you discover some amazing flavour combination I would love to hear from you! 




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