Apricot liqueur in homemade spirits with alcohol. Apricot liqueur: a bunch of recipes. Apricot tincture with added pulp and honey

The creation of such a product as apricot liqueur at home is not difficult, especially since you need a lot of fruit. You can also prepare this savory drink. Here we have two options for preparation:

with a vikoristanny burner;
based on fermentation.

We need ripe apricots, even more so than licorice. Before starting the process, they need to be sorted out, rotted or moldy removed. Then they need to be washed and dried thoroughly.

Be respectful! Mix the brushes with hydrocyanic acid until it becomes severely damaged. It’s better to turn off the smallest risk and throw them out.

Apricot liqueur following the classic recipe

For this purpose, the method of natural fermentation is used. Homemade apricot wine is prepared using approximately the same technology. The result is a delicious, sweet alcoholic drink. For its preparation we need 2 kilograms of apricots, 250 milliliters of water and 800 grams of zucchini.

Recipe:

It is necessary to crush the apricots and remove the brushes, cutting the pulp into several pieces.
You need to mix the zukor with water in a saucepan, bring the sumisha to a boil, then simmer for two or three minutes over low heat, periodically removing the foam. As a result, the syrup is removed, which may cool down to an excessive temperature.
Pieces of apricots need to be placed in a jar (3 l), after which the stench is filled with syrup. In this case, it is necessary to bandage the neck with gauze.
The jar must be stirred in a place that does not allow access to light, at a temperature of 18-25 degrees Celsius.
After two or three minutes, you will be able to notice the signs of fermentation: the appearance of pine, a hissing sound, a slightly sour smell. You will need to remove gauze with a water seal in place, or a medical mitt with a small opening between your fingers.
It is necessary to press 25-40 db until the fermentation is completely pressed (the mitt is inflated and the water seal is pulled out until the gas is not visible).
Before the apricot liqueur is ready at home, it needs to be strained, then filtered with gauze. The fruits can be squeezed by hand, after which the stench will be associated with the environment.
Next, you need to distribute the finished product into bowls and close them securely. The drink is liable to persist in the basement or refrigerator for 1-2 months, after which it can be consumed. The term of attribution combines two terms. If you don’t like a cloudy color, 15-20 days after the cob has been watered, you can repeat the procedure of draining the sediment and filtering through gauze, after which it will become lighter.

Homemade apricot liqueur based on a burner

Apricot liqueur at home can be prepared using a burner, and the recipe is simple.

During the process we need 1 kg of apricots, 1 kg of zukru, 1 liter of pot.

Recipe:

Apricots need to be shaved, transferring the pulp to a jar and pouring over it.
Next, you need to securely close the jar, leaving it in a warm, light place for three or four years.
Then the burner needs to be filtered with additional gauze, without being pressed. To be safe, you need to be aware of the sealed jar that needs to be closed securely.
The yakush must be turned into a jar, put in the zukor, shake the crumbs, then close, leaving in a warm, bright place for about ten days to two years. In order for the tsukor to become better off, it is necessary to carefully shake the bank.
It is necessary to process the infusion using additional gauze, squeezing it by hand.
The licorice infusion and apricots must be stirred and then securely covered with a lid. The first time you start before tasting, you will be forced to drink for about ten years in a cold place without access to light. The term of belonging to the product is close to three factors.

Everyone knows the juice and sweet overseas fruit - apricot, which often appears on our shelves in the warm season. However, you can taste it deliciously not only from a fresh look, but from different preparations. For example, you can make miracle liqueur from apricots with your own hands.

Briefly about apricot

This fruit is rich in a variety of vitamins and microelements that are beneficial for the human body. It has a lot of cellulose, vitamins B, C, E, H. Apricots contain calcium, magnesium, potassium, phosphorus, sodium, chlorine, sirka, zinc, saliva and other nuts. The fruit is low in calories - 100 grams of the product contains more than 44 kilocalories.

Apricot consumption is recommended for people who suffer from thyroid disease, heart disease, or low hemoglobin. Indications for vitamin deficiency and obesity, improves immunity and stabilizes the functioning of the nervous system. Medicines are prepared from apricots to treat viral infections.

What is this pouring?

When they smell the word “liquor”, not everyone understands what kind of drink they are talking about. So, the liqueur is, obviously, an alcoholic drink, which is prepared on the basis of fruits and berries in home brews. The wine is already sweet and savory, it has less alcohol and no additives in the form of yeast (as in tinctures). Like liqueurs, as well as sweet alcoholic drinks, liqueurs are flavored so that there is no need to remove them from barrels; moreover, in liqueur there is still smut - alcohol, and in liqueur there is fruit and berry syrup.

The liqueurs are quick, medium and late - all because the period of their ripening varies from one month to another, depending on how low-alcohol the drink is. As a rule, berry liqueurs are closer to fruit liqueurs. They stand in a warm place, and save the axle in a cold place.

Apricot liqueur at home: cunning preparation

Apricot liqueur is perhaps one of the most delicious. Previously, in Russia, the apricot was unbaked and therefore had a high price. At the same time, Donina rejects the laudatory words. Proteus are the songs of subtle production. So, since the fruits have hard pulp, you can ferment them - this way the results will be better. And in order to drink more of the bottled juice, after removing it, you can pour dill into the pulp, mix and re-infuse the juice once it has been diluted.

Fruits for preparing the liqueur must be ribs and pulp (not rotten), without cracks or indentations on the skin, without holes, leaves or any other kind of mess. The burner for pouring (which is the recipe for apricot liqueur) should also be used well, so as not to save on the body’s moisture and use an unclear product that can be removed.

So that the current liqueur with apricots is not overly creamy, it is permissible to use not the zukor when preparing it, but a syrup with water and zukri. This way you can kill two birds with one stone – change the value of alcohol and increase the amount of alcohol in the product. Before speaking, the tsukor is better than the brother brother, the fragments of wine are being broken up more and more clearly.

Many people love to add various spices to their liqueurs - there are none in the recipe. Vanilla, cinnamon or cloves are good for this.

Preparation of fruits

As has already been said above, any recipe for apricot liqueur includes a variety of good fruits, plain and without spoilage. The fruits are still fresh, but have not yet matured. The malted variety of apricot will make the liqueur tastier, so you need to think carefully about it. Since he has his own garden with his own apricots, he is amazingly victorious for their drink - and for these fruits, the ruler himself knows for sure that they do not have any chemicals mixed in.

There is no need to choose too big or too small fruits, the optimal one is the middle one. Before preparing the liqueur, the apricots must be carefully sorted once again, discarded, and those that are left out, rinse, clean from the mixture, and dry. An important point: the longer the apricots sit after they have been picked and harvested, the more of their brownish powers the stench will expend. It is also recommended to immediately acknowledge them for their reasons.

The best recipes for apricot liqueur

There are many different ways to prepare this drink: with or without mustard, with or without added spices, with additional various ingredients.

Pouring with brushes

How to properly brush brushes will be discussed below, but for now - about the ingredients. For three kilograms of apricots you will need kilograms of peel and burner with a value of 40 liters - approximately two liters.

When preparing fruit, you need to remove the brushes, peel the skin (to get it out well, you can put the fruit in the dip for a couple of quills), and finely chop the pulp (by hand, in a blender, or in a meat grinder). but). Mix with cucumber. Using a small brush, extract the kernels, trim and add to the mixture. Fill everything with a pot and leave it to sit in a warm place for several months. When the pouring is ready, there will be a smell. During the purification process, the liquid must be periodically drained, and when ready, filtered before pouring.

Cherry liqueur

The liqueur for apricots and wild cherry transfers approximately two hundred grams of berries per bowl, and apricots – no less than five kilograms. Both these and other culprits will be lightly dried: for which, on a sunny day, they need to be kept on the street, covered with gauze, and not under direct sleepy showers. Apricots are crushed without tassels.

It is necessary to add the prepared syrup (water plus zukor in equal proportions - a liter or a kilogram) before the fruit is soaked. Then add the same amount of wine alcohol, close the container and thoroughly drain.

The drink is visible for about three months in a warm place, periodically drying out. The finished liqueur must be thoroughly filtered.

Berry liqueur

A good mix for apricot liqueur for this recipe can be at the discretion of the “picker”, but the amazing taste and richness comes from eating such fruits as raspberries, arus and sunitsa. All berries are to be harvested in equal proportions, some of the apricots are to be added to the fruits, maybe more or the same.

Berries, like apricots, need to be sorted and trimmed. Pour everything over with a torch and leave in a warm place for the second month. After this time, squeeze the fruits and add the syrup with zucchini and water (one to one ratio). Stop watching for two months.

Pouring on Goriltsi

The liqueur for apricots on a gorge for this recipe transfers 500 ml of gorka per kilogram of fruit, as well as a liter of 60% alcohol. In addition, you will need about a kilogram of zucchini and a small amount of citric acid.

Pour the sliced apricots over a burner and alcohol, mix thoroughly, seal the container and leave in a warm place for a couple of months. Then you need to stir the fruit, squeeze the fruit, filter it and pour it with hot lemon syrup with citric acid. The clean dances will be deprived of the dark place for a few months, after which you can live for the confessions. Instead of citric acid, add cinnamon.

Pouring is simple without a burner

For ten kilograms of apricots you only need two kilograms of zukru. This recipe for apricot liqueur does not require any detailing of the fruit, just cut them into pieces, removing all the stems first. It is necessary to mix the fruits with the zur and fill the entire container with the mixture. Fill everything with fresh water, cover with gauze, drain until the cob of the fermented egg under the dry purging. If the liquid begins to flow, you need to put a medical mitten on the neck of the dance, piercing it in several places (your fingers are possible). Leave it in a warm, dark place for a couple of months.

Vikoristannya brush

Apricot brushes, or more precisely their kernels, can also be successfully used in recipes for preparing this drink. However, remember that incorrectly separating the kernels from the brushes can lead to tragic consequences: the shell of the kernels contains a sufficient amount of hydrocyanic acid, which causes a grub reaction when it gets into the shell .

There is a whole lot of recipes for apricot liqueur, and you can customize any of them to suit your taste. Try it and let your drink become the true drink of the gods!

Apricot liqueur in home brews is a savory and extremely aromatic alcoholic drink, in the form of which you can drink it in the future. It can be prepared using a burner, moonshine, alcohol or natural fermentation without adding alcohol.

How to make apricot liqueur at home?

Apricot liqueur is drinkable and savory. Below are recommendations to allow you to prepare liqueur as a wonderful alternative to store-bought alcohol.

Apricots for pouring must be selected fresh, without damage or rottenness.
So the liqueur from apricots at home turned out to be delicious, better than the fruits of licorice varieties.
The alcohol you choose is yak, so be careful when choosing a yak burner.
The prepared drink should be saved in a cold place.

It comes out with a beautiful golden color, and it’s even more acceptable and delicious. If you want to change the alcoholic value of your drink, you can add not pure zukor, but a syrup made from zuccor and water. Therefore, the output of the product will increase, and the value will change.

Ingredients:

apricots – 2 kg;
tsukor – for relish;
burner – 1 liter;
cinnamon – 3 pinches;
cloves – 3 pcs.

Preparation

Apricots are cut into slices.
Using 1/3 of a brush, clean the nuclei and detail them.
Add the masa to the apricots and place the broth in a glass.
Add cinnamon, cloves and bitters.
I will remove the sum 3 times and wash it in a dark, warm place.
Simmer, add zukor, pour into bowls, seal - the apricot liqueur is ready.

Apricot liqueur without a burner is a natural homemade product that is ideal for soulful company. Although there is no water seal under your hand, this is not entirely a problem. You can then put on a basic gum medicinal mitt, piercing it in one place with a hole, so that the wind comes out and disappears.

Ingredients:

apricots – 10 kg;
tsukor – 1.5 kg;
water.

Preparation

Brush the apricots, cut them into 4 pieces and mix in the zear.
The masa is placed with the sulia, 2/3 full.
I decide to fill the place with water and leave the container covered with gauze in the sun until the fermentation starts.
Place a lid with a water seal on the container and remove it from a warm, dark place for 2 months.
The liquid is strained, poured into bowls, and sealed.

Prepare for the same principle as in the turtledove. Instead of alcohol, you can also use yak moonshine. It is important to remember that before drinking, the prepared drink must be steeped in a cold place for at least 2 days. Then the taste of the liqueur will be revealed in a whole new world.

Ingredients:

apricots – 1 kg;
alcohol - 1 liter;
burner – 0.75 liters;
water – 350 ml;
tsukor – 800 g;
citric acid - pinch.

Preparation

Preparing apricot liqueur at home begins by cutting the fruit into pieces and dipping into the juice.
Mix alcohol vigorously with a burner and pour into the apricot mixture.
Close the container with a stopper and leave in the sun for 2 months.
I’m going to pour the liqueur and pour the apricot masa through the cloth.
Heat the water to 60 degrees, add the zukor and stir.
After boiling, add citric acid and boil another 10 khvilins.
Pour the syrup into a large bowl, pour in the alcoholic liqueur, drain, seal and let stand.

Apricot liqueur at home, the recipe for which is below, is prepared not from the orange fruit itself, but from its husks. There is no escape, and the drink is filled with a piquant almond-vanilla relish. The strength of the peel and vanilla can be changed at your discretion.

Ingredients:

apricot brushes – 200 g;
tsukor – 100 g;
burner – 1 liter;
vanilla – 5 g.

Preparation

refine, pour in a saucepan and soak in the sun for 4-5 shakes.
Strain the masa, add zuccor and vanilla, serve, pour into bowls and place in a cold place.

Apricot liqueur - a recipe as described below, is prepared without adding alcohol. Therefore, the apricots do not need to be washed before processing, but there are substances on the surface that facilitate the process of natural fermentation. Before getting ready to drink, soak in the cold for about a month.

Ingredients:

apricots – 2 kg;
water – 250 ml;
tsukor – 800 g.

Preparation

Cut the apricot pulp into pieces.
Mix water with zucchini, bring to a boil, simmer over low heat for 2-3 minutes and cool.
Place the pieces in a three-liter jar, fill with syrup, and tie the neck with gauze.
Place the container in the dark at room temperature.
At the first signs of fermentation, remove the gauze, install a water seal and leave it in place until the fermentation stops.
The liqueur is separated, distilled and filtered.
Squeeze the pulp and mix some of it with the main flavor.
The apricot liqueur at home is ready, pour it from the bottle and close it.

Liqueur with apricots - recipe

For apricots, the recipe for this recipe is lower, the drink is extremely aromatic and savory. How much zucchini can be used for your own taste depending on how much licorice fruit is cured and how sweet the product is ready to pick. Instead of moonshine, you can use a burner or alcohol.

Ingredients:

Alicha - 500 g;
apricots – 500 g;
moonshine - 1 liter;
tsukor – 150 g.

Preparation

Clean the apricots, place them in a jar, pour in moonshine and close them.
Insist in the dark place for 35 days.
Process the otrimanu masa.
Add zukor to the berries, mix and seal.
Continue for another 35 days.
Strain the syrup and mix with the infusion.
So that the liqueur from apricots and vegetables becomes tasty in the home, they are served in the cold for 10 days.

Miracle liqueur with half a cup and apricots

Preparing apricot liqueur with added half-full - on the right is not folded. Smut, so that the resulting meat is of good quality and has been adjusted to the fermentation technology. And if you want the aromatic liqueur to come out without being overly creamy, you can fill the berries with syrup rather than sizzle them with cucumber.

To love apricots, it seems, mustache. The best golden jam with orange fruit tastes first.

The apricot liqueur does not stagnate; it is difficult to stand before the warm taste and summer aroma.

The liqueurs can be made from dried fruits of any variety, or better yet, choose the most malted ones. The harvest is harvested when the fruits are easily removed from the stem.

If you pick an apricot at the tail, you need to peel it again, and if the fruits fall from the tree themselves, the parts will become stuck, or you can still pick up the specimens that haven’t gotten stuck.

To make the filling, select apricots without any signs of rotting or molding, remove them and dry them with a towel.

Important! Apricot kernels are rich in hydrocyanic acid. For liqueur, it is better to vikorize the fruits without brushes.

Korist and Skoda berries

The fruits have a lot of carcinomas and acids. Cream of ascorbic acid, apricots, citric acid, apple wine and wine, as well as tannins and pectin. Instead of vitamins of the B group, fruits are in the lead, the value of the presence of carotene and vitamins P and PP. The list of microelements is also important: potassium, nickel, copper and vanadium, manganese, molybdenum, bir, aluminum, etc.

Corrisna authorities:

Encourage your work's heart.
Judgment will come to an end.
Increase memory and regenerate the tissues of the brain.
Polyphuyut zir.
They steal the liver and nirki.
Boost your immunity.
Prevent the development of cancer.
Regulates the function of the thyroid gland.

Mozhliva Skoda:

The inoculation of apricots can, in any case, ruin the pickling process, especially after meat herbs.
Include these fruits in your diet in case of scutum infection and gastritis with hyperacidity, pancreatitis and liver diseases.
Licorice and fruit are contraindicated for diabetes.
If you eat more than 15 fruits per day, your skin is at risk of developing diarrhea. Also, excessive love for apricots can provoke a decrease in arterial pressure and confusion.

All the waste and fruits are stored in fresh, dried and processed fruits. Apricot liqueur cannot be appreciated as a source of vitamins and red substances - for which it is better to eat fresh fruit or dried apricots.

Apricot liqueur with gorillas

Ingredients:

Kilograms of lost fruits.
Kilogram of tsukru.
Liter of burner.

Preparation:

Remove the kernels from the apricots, pour the pulp into a three-liter jar.
Cover with a lid and soak in a warm place for a month.
Filter without squeezing the pulp, close the burner with juice near the container.
Add zukor to the pulp, stir vigorously, cover tightly and let sit for two deep.
Filter through cheesecloth, squeeze out the pulp.
Mix the pot with sweet juice, cover tightly with a lid and seal for another day.
Filter the liqueur, pour it at the plate and store it in the refrigerator.

Alcohol recipe

Ingredients:

2 kilograms of apricots.
Dilutions up to 40% about. grub alcohol – 1 liter.
1.5-2 kg tsukru (for relish).
Cinnamon powder.
3 clove buds.

Preparation:

The preparation process is similar to the recipe for turtledoves, only on the cob you need to add cinnamon and cloves to the apricots.

Apricot on moonshine

Ingredients:

Kilograms of apricots.
Pivlitra moonshine.
1-2 bottles of cukru (for relish).
Cinnamon and cloves (neobov'yazkovo).

Preparation:

The recipe is not modified from the previous ones, but moonshine may be used. Half of the apricots can be replaced with apricots without stems.

How to earn money without a burner?

Ingredients:

Kilograms of apricots.
Two bottles of tsukru.
150 mg water .

Preparation:

Wash the fruits, remove the brushes and divide the pulp into pieces.
Boil syrup from water and cherries, cool to 20°C.
Place the chopped apricots in a glass jar and fill with syrup. Respect the neck of the jar with gauze.
Place the jar for three days in a place with a high temperature for the cob of fermentation.
If a sour smell appears and the bulbs and pina begin to form in the jar, remove the gauze and attach a gum mitt to the neck of the jar with a finger.
Brodinya kicks back after a month or two - the mitten is blowing.
Pour the liqueur from the siege and filter, extract the pulp.
Pour the liqueur at the dance and leave in the refrigerator for a month or two.

Liqueur from apricot kernels

Ingredients:

Gorilka (moonshine, alcohol) – 700 ml.
Apricot kernels - 100 g.
Tsukor – 100-400 g (for relish).
Vanilla zukor - bag (1 teaspoon).

Preparation:

Break the tassels and remove the kernels. Details.
Fill the mixture with a glass, cover the jar with the lid and let it sit for a month.
Pour in alcohol, filter, add zukor and vanilla. Pour it at the dance.

The liqueur will be ready in three days. The drink has a pleasant pea aroma and soft taste.

Apricots and alichi in household spirits

Ingredients:

One kilogram of apricots.
Pvkilograma alichi.
Liter of burner.
150-200 g cucumber.

Preparation:

You need to clean and wash the fruits, remove the stems from the apricots. Trim the fruits in any manual way.
Pour the fruit over a glass bottle, cover with a lid and steep for a month in a dark place.
Strain. Add the zukor to the fruit that is left in the jar, mix, cover and let sit for another month.
Filter the jars instead and mix with the previous infusion.
Pour at the bowl and leave in the refrigerator for 10 days.

Do-it-yourself preparation from half a bowl of apricots

Ingredients:

Liter of burner.
Half kilogram.
One kilogram of apricots.
Pvkilogram of tsukru.

Preparation:

Sort out the fruits, remove the stems, wash and pour into a glass jar. Place the jar in the sun and watch for a month.
Anger the country under siege and seal it off from a clean bank.
Cover the apricots that you have left in the jar with the zukor, close it and put it in the sun until the zukor breaks down.
Once finished, pour in the thick liquid and mix over a stove.
Filter, pour into bowls, close them and leave in the refrigerator for 10 days.

Apricot liqueur does not stagnate, but theoretically you can save three rocks. If you have tried one of our recipes or you have good evidence, let’s share our enemies.

A properly prepared apricot tincture preserves the aroma of the fruit and is remembered with a soft, subtle taste. We will look at three of the most beautiful recipes that have been tested many times in practice. This technology can be used on the skin, but the smell is even simpler.

To prepare homemade apricot infusions, you need to cut the fruits of any variety, you can either frozen or canned. The husks of fresh apricots need to be sorted out to remove any rotten or sealed parts, then washed well. The optimal alcohol base is 40-45% alcohol. You can also buy good purification moonshine and cheap cognac.

Classic apricot liqueur

A simple recipe without brushes. Lovers of sweet liquor can increase the proportion of tsukru by 50-60%.

Ingredients:

apricots – 1 kg;
burner – 1 liter;
tsukor – 0.5 kg.

1. Tighten the brushes from which you can make the infusion for another recipe.

2. Place the yakush in a jar, pour over a saucepan, and mix well. The burner ball should cover the apricots by at least 5-6 cm or fill the volume up to the neck.

3. Seal the jar tightly with a lid and place it in a warm, dark place for 25-30 days. Get scared once every 5 days.

4. Pour the infusion without pressing it into the container.

5. Add zukor to the apricots that are left over, stir, and cover with a lid. Leave in the sun for 14 days, draining the jar once every 2-3 days. Zukor is extracted from fruits and excess aromatic alcohol.

6. Filter the syrup through cheesecloth, squeeze out the pulp.

7. Mix bitter infusions with syrup, leave in a dark place for 5-7 days.

8. Filter the finished apricot liqueur through a serving glass, fine cloth or gauze, then pour into bowls for saving. Term of attachment up to 5 years.

Infusion on apricot kernels

It tastes like Amaretto liqueur with a bright almond aroma, but without the taste of spices. Apricot kernels contain an insignificant amount of hydrocyanic acid, so you won’t be able to drink the infusion, but you can drink 100-150 ml at a time.

Ingredients:

apricot kernels – 100 g;
burner – 0.7 liters;
tsukor – 50 grams;
vanillin - 1 gram.

1. Separate the kernels, pour into a jar, pour 500 ml of the burner.

2. Cover with a lid, remove it, and deprive the sleepyhead of its place for 20-25 days.

3. Remove the infusion through gauze. At the core, add 200 ml to the burner, stir, stir for 15-20 minutes, then squeeze again.

4. Mix up offences. Filter the cotton wool through a server.

5. Add zukor and vanillin. Close the lid and be kind.

6. Place the container in a dark, cool place for 3-4 days. Filter again.

7. Pour at the dance to save. The term of attribution is not limited.

Apricot tincture with mint and honey

An aromatic drink with a soft, sweet taste, ready to be prepared when the time comes.

Ingredients:

apricot juice - 0.5 liters;
alcohol 40-45% (gorilka) - 0.5 liters;
honey – 150 grams;
peppermint – 25 grams;
water – 200 ml.

It is important to use fresh juice, since there is none available, and go with store-bought pulp.

1. Boil water, pour mint over it, cover with a lid and let sit for 4-5 years.

2. Strain the liquid, add apricot juice, alcohol and honey.

3. Mix well, cover with a lid, and leave for 14-16 days in a dark, warm place. The first week you need to drink it intensively.

4. Filter the finished tincture through cotton wool and pour it at the dance. The term is valid for up to 3 years.