Liqueur making is a lot of fun, and can lead the creation - and enjoyment - of all kinds of liqueurs you can’t find in stores. Here’s my Kiwi Liqueur recipe.
Servings: 24servings - 6 cups
Author: Marie Porter
3cupsdecent quality vodka*
1lemon, optional. ***
Peel and chop kiwis into small pieces – at least 8 chunks per fruit. Place into one large clean Mason jar, or divide among 2 medium sized jars. Cover with vodka, cap the jar(s) tightly.Give the jar(s) a quick shake once a day or so for 2 weeks.
At the two week point, taste for doneness. If your infusion lacks flavor even after steeping for a couple of weeks,just add a bit more kiwi, and continue infusing until it’s just right!
Once desired flavor strength is achieved:
Strain spirit through a fine mesh strainer, discard the fruit, and make simple syrup.
Combine sugar and water in a saucepan. Heat to boiling, stirring until sugar is dissolved. Remove from heat and cool before using.
Stir about 1 ½ cups of the syrup into the strained liqueur. Once fully combined, taste. Adjust ingredients for desired sweetness – I like doing a 1:1 ratio of syrup to infused vodka. Once you are happy with the sweetness, carefully pour your liqueur into a clean bottle.
After bottling, you should let it age for about a week in the fridge before drinking it – IF you have that kind of patience! Aging results in a smoother, more mellow flavor.
* With regards to the vodka, we go fairly cheap with it. For more robust flavors, any difference in quality of vodka – using more expensive brands – is totally lost. Save the upgrades in base vodka for more subtle liqueurs!