Grape And Apricot Liqueur Recipes

Steps:

• Wash and dry the grapes.
• Discard the stems and place them in a food processor.
• Process, pulsing the machine, until you get a juicy pulp.
• Cut the apricots into small pieces with kitchen shears.
• Place the grape pulp and apricots in a 6-cup jar or bottle; add 2 tblsps to 1/3 cup sugar (depending on how sweet you like your drinks) to the jar and top with vodka.
• Shake well and leave in a cool, dark place for 3-4 weeks, shaking once a day for the first week so that the sugar dissolves completely.
• The longer you leave it, the mellower it will become.
• Strain through a dampened coffee filter.
• Press down on solids to extract all liquid.
• Pour into a bottle and seal.
• Keep in a cool, dark place.
• Will keep for years.

Steps:

• Place apricots and sugar in a screw-top jar.
• Add vodka, screw cover on tightly and shake to dissolve the sugar.
• Leave for 5-7 days, inverting the jar daily (test the taste after 5 days and infuse 2 more if you want a stronger flavor).
• Strain liqueur into a decanter through a fine sieve and store in refrigerator.
• Apricots may be saved, chopped and used as a topping on ice cream.

Steps:

• Put all the ingredients in a jar and seal tightly.
• Place in a cool dark spot and steep for 3 months.
• Strain and let apricots drain.
• The apricots can later be used to dip in chocolate.