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Apriot Kernel Liquor

(French: Liqueur de Noyaux D'Abricot)



Ingredients for approximately 1 litre (1 quart):

 

- 100 Apricot kernels

- 1 litre (1 quart) of fruit alcohol, 40º strength

- 600 g of sugar (1.3 pounds)

- 100 ml cognac (3.5 fluid ounces)

- 1 glass jar 1.5 litres (1.5 quarts). Jar should be sterile (clean).


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Preparation Time: 10 + 30 Minutes

Maturing Time: 5 Months

 

 

 

Recipe:

 

  • Remove the kernels (pits) from 100 apricots (the apricot flesh can be used in a cake, jam, or desserts)

  • Place the kernels in the jar. Do NOT wash or clean the pits.

  • Add the alcohol and sugar

  • Leave the jar in the sun for 3 to 4 months

  • After this filter the liquor (to remove any particles and sediment). Add the cognac to the liquor and then bottle

  • Leave for another 2 months, for the liquor to mature. It is now ready to drink.


 

Notes:

 

For tips on making Liquors see How to make Liqueurs, Equipment Required for Liquors, and Liquors: Top Tips.

 

Apricots are available from June/July, so if you use this recipe at the beginning of the apricot season, the liquor will be ready for Christmas and New Year celebrations. It should also keep will in the bottle for some years.

 

The recipe calls for fruit alcohol at 40º strength. However, if the only bottles conveniently available are slightly more or less than this (e.g. 35º or 45º), this is quite acceptable as well.

 
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