Apricot Brandy

Apricot Brandy

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About this recipe: This recipe is for making your own liqueur but be patient - it takes a few weeks before you can use it. You will need a wide neck jar for this too. You get the added bonus of some deliciously preserved alcohol-soaked apricots too. Eat the fruit separately, warmed through and served with ice cream.


Serves: 12 

  • 12 fresh apricots, washed
  • 600ml brandy
  • 225g caster sugar

Prep:15min  ›  Cook:30days  ›  Ready in:30days15min 

  1. Cut fruit into small pieces, reserving the stones. Crack open stones to obtain the kernels and place in a jar with the fruit.
  2. Add the brandy and sugar, making sure all the fruit is covered. Seal the jar and shake to dissolve the sugar.
  3. Leave in a dark place for 1 month, shaking the jar several times a week.
  4. Strain off the fruit and eat separately if you want.
  5. Bottle the liqueur and store until required.

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