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Prep Time: 15 min, plus at least 2 weeks for mellowing
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Makes: About 8 c. of apricot or possibly 7 1/3 c. cherry liqueur
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1.
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Place apricots or possibly cherries, vodka, and sugar in a glass jar (at least 3-qt size).
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Stir till sugar is mostly dissolved.
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Cover tightly and let stand at least 2 weeks or possibly up to 2 months; after a few days shake jar till sugar completely dissolves.
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Cherry liqueur may form a slightly cloudy, harmless residue at the top of the jar.
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2.
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Pour lqueur and fruit, a portion at a time, through a fine strainer into a pitcher, letting fruit drain completely.
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Save fruit for other uses
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(recipe suggestion follows later).
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Line strainer with four layers of damp cheesecloth, set over a spouted container, and pour liqueur through it.
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Or possibly for maximum clarity, strain liqueur through a coffee filter, changing filter often (takes several hrs).
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3.
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Pour liqueur into small airtight bottles.
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Serve liqueur, or possibly store uptight up to 6 months.
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(If storing in containers with rubber stoppers, place a couple of layers of plastic wrap between rubber and bottle to keep alcohol from softening rubber).
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Notes: Slab apricots are the sweetest dry apricots; they're picked extra-ripe and soft, and are slightly misshapen.
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Inexpensive vodka works fine.
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Serving Ideas for Fruit Liqueurs:* Drizzle over ice cream for an instant but elegant dessert* Add in a little to mixed fresh fruit, spoon over lb.
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cake* Splash into sparkling wine for a festive aperitif* Flavor holiday fruit cakes with liqueur instead of rum* Sip and smack your lips happily
