Content
A delicious recipe for Amaretto Liqueur, with granulated sugar,
food coloring, water, food coloring, apricot, glycerine, almond
extract, grain alcohol, water, brandy and food coloring.
Also lists
similar drink recipes.
Ingredients
1 cup granulated sugar
6 drops red food coloring
3/4 cup water
2 drops blue food coloring
2 apricot dried halves
1/2 tsp glycerine
1 tbsp almond extract
1/2 cup grain alcohol
1/2 cup water
1 cup brandy
3 drops yellow food coloring
Method
Combine sugar and 3/4 cup water in a small saucepan.
Bring to a
boil, stirring constantly.
Reduce heat and simmer until all sugar
is dissolved.
Remove from heat and cool.
In an aging container,
combine apricot halves, almond extract, grain alcohol with 1/2 cup
water, and brandy.
Stir in cooled sugar syrup mixture.
Cap and let age for 2 days.
Remove apricot halves.
(Save apricot halves, can be used for
cooking).
Add food coloring and glycerine.
Stir, recap and continue
aging for 1 to 2 months.
Re-bottle as desired.
Liqueur is ready to serve but will continue to improve with
additional aging.
Serve
Nutrition Info
This entry was posted
on Wednesday, October 24th, 2007 at 8:09 pm and is filed under Liquor.
You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or trackback from your own site.
Content
A delicious recipe for Amaretto Liqueur, with granulated sugar,
food coloring, water, food coloring, apricot, glycerine, almond
extract, grain alcohol, water, brandy and food coloring.
Also lists
similar drink recipes.
Ingredients
1 cup granulated sugar
6 drops red food coloring
3/4 cup water
2 drops blue food coloring
2 apricot dried halves
1/2 tsp glycerine
1 tbsp almond extract
1/2 cup grain alcohol
1/2 cup water
1 cup brandy
3 drops yellow food coloring
Method
Combine sugar and 3/4 cup water in a small saucepan.
Bring to a
boil, stirring constantly.
Reduce heat and simmer until all sugar
is dissolved.
Remove from heat and cool.
In an aging container,
combine apricot halves, almond extract, grain alcohol with 1/2 cup
water, and brandy.
Stir in cooled sugar syrup mixture.
Cap and let age for 2 days.
Remove apricot halves.
(Save apricot halves, can be used for
cooking).
Add food coloring and glycerine.
Stir, recap and continue
aging for 1 to 2 months.
Re-bottle as desired.
Liqueur is ready to serve but will continue to improve with
additional aging.
Serve
Nutrition Info
This entry was posted
on Wednesday, October 24th, 2007 at 8:01 pm and is filed under Liquor.
You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or trackback from your own site.