This is what you will need:
- 500g / 1 lb of Gooseberries
- 1 Litre of Vodka
- 375g of granulated sugar.
Lets make it:
- Wash the gooseberries, top and tail and discard any bruised fruit.
- Cut the gooseberries in half and place in a large Kilner jar.
- Add the sugar and top up with vodka, leave a gap of approx 1 inch at the top of the jar.
- Shake every day until the sugar is dissolved, store in a cool, dark place. leave for at least four months, six month will be better.
- Filter the liqueur through muslin after six months into bottles. More Sugar can be added at this point if it it too tart.
- Store in a dark, dry place.
This is what you will need:
- 600ml/1 pint Scotch whisky
- 1 unwaxed orange
- 1 unwaxed lemon
- 1 unwaxed lime
- 2cm piece root ginger grated
- 225g/8oz granulated sugar
If you can’t find unwaxed citrus fruit then give ‘normal’ fruit a scrub in hot soapy water, rinse and dry.
Peel the rind from the fruits making sure you only get the skin and not the bitter white pith.
Place all of the rinds into a sterilised kilner jar.
Juice the fruits and pour the juice, the whisky, the ginger and the sugar into the jar on top of the citrus rinds.
Shake well, place in a dark, cool cupboard for 6 weeks.
Shake the jar every day for the first 2 weeks until all of the sugar is dissolved.
Wait 6 weeks, strain the liquid through a double layer of muslin to get a really clear liqueur
Pour into a sterilised bottle and seal.
This is what you’ll need:
- 3/4 cup fresh apricots, stoned and diced
- 3/4 cup unsweetened dried apricots, diced
- 1 1/2 cups vodka
- 1/4 cup simple syrup, plus more as desired
Place the fresh and dried apricots in a clean kilner jar and pour in vodka. Make sure the Fruit is totally covered in the liquid. Seal jar and leave to infuse for a week at room temperature.
After a week, strain the mixture through a fine mesh sieve to remove the fruit pieces, pressing gently to extract additional liquid. Then strain again through a fine mesh strainer lined with a triple layer of cheesecloth.
To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.
In a clean kilner jar combine the strained liquid with simple syrup. Stir to combine, taste, and add more simple syrup if desired. Store in sealed container in the refrigerator for up to 3 months.
If you’re looking for something different and with a real pumpkin flavor, try this recipe for homemade pumpkin liqueur. It’s quick and easy to make. What’s more, unlike most recipes on this site it’s ready almost immediately, although leave it in the fridge for a few days will improve it . This is what you’ll need:
- ¾ cup water
- ¾ cup brown sugar
- 4 whole cloves
- 10 allspice, crushed
- 1 tablespoon ground nutmeg
- 1 teaspoon dried ginger
- Peel of one lemon
- 6 tablespoons pumpkin
- 1 ½ cups vodka
Dissolve the sugar, bring the water to a boil over medium high heat in a small saucepan. Add the brown sugar and return to a boil, simmer until the sugar has completely dissolved.
Add the pumpkin and spices. Remove from heat and add cloves, allspice, nutmeg, ginger, lemon peel and pumpkin. Simmer over medium low heat for fifteen minutes.
Cook the pumpkin mixture, After fifteen minutes, remove from heat and allow to cool to room temperature. Add vodka, and mix until completely combined.
You can use the liqueur immediately, but after a few days, it will settle out, which will make it much smoother. As for the liqueur itself, you can drink it straight or use it as a mixer.
- 5 unwaxed lemon
- 1l bottle vodka
- 750g caster sugar
- 700ml boiling water
Pare the zest from all the lemons, do not to include any white pith. Put the zest in a large clean jar and pour over the vodka. Cover with a tightly fitting lid and leave for a week, shaking the jar each day.
Put the sugar in a heatproof bowl and pour over the boiling water, stirring until the sugar has dissolved. Add the vodka and peels and leave for a further week, shaking the jar regularly.
Strain into bottles, add strips of lemon zest to each bottle.
- 450g/1lb sloes
- 225g/8oz caster sugar
- 1 litre/1¾ pint gin
The traditional way of making sloe gin is to soak the sloes in gin. Sugar is required to ensure the sloe juice is extracted from the fruit.
Prick the tough skin of the sloes all over with a clean needle and put in a large sterilised jar.
Pour in the sugar and the gin, seal tightly and shake well.
Store in a cool, dark cupboard and shake every other day for a week. Then shake once a week for at least two months.
Strain the sloe gin through muslin into a sterilised bottle
- 2 large quinces
- Granulated sugar
- 1/4 teaspoon each cinnamon, ginger and mace
- brandy or vodka
If the only Quinces you can buy are still green, let them ripen until they are yellow. Handle them carefully, as they are easily bruised.
Take 2 large quinces. Rub the grey down off them with a cloth, rinse and grate them, peel and core included. Put into a 1-quart bottling jar. Pour in granulated sugar to come about a third of the way up the bottle, add 1/4 teaspoon each cinnamon, ginger and mace, then fill the bottling jar with brandy or vodka.
Leave for a month or two or three, the taste will mellow and become more subtle.
- Bottle of basics Vodka 75cl or 1ltr
- 4 big sticks of rhubarb, chopped roughly
- 3 big shakes of sugar out of the bag (up to about 8th of depth of the jar)
- 2 vanilla pods, bruised up
Place it all in the jar, seal, shake every week for 3 weeks until sugar is dissolved.
Decant through a jelly bag or tea towel after 6 months +
Simple recipe, make sure the strawberries are clean and fresh.
- Wash enough strawberries to fill a preserving jar or wide necked bottle.
- Prick each berry a few times as they are placed into the jar
- Add caster sugar to come about a third of the way up the jar
- Top up with your favorite Gin.
- Seal and keep in a cool dark spot for 3 to 6 months.
- Strain through muslin and re-bottle