Apricot Brandy

    30 days 15 mins

    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.

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    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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