It is easy to make liqueurs of fruits and berries. A general recipe
is presented below; this recipe can be used for apricots, blackberries, blackcurrants,
blueberries, cherries, cranberries, nectarines, peaches, plums and raspberries. There are
also other ways for preparing fruit liqueurs, however, this general recipe gives in our
opinion always good results. For more recipes, see the Fruit Liqueur Recipe
Liqueurs can also be made with fruit juices, alcohol and sugar; these liqueurs are
called "Ratafias". You can also buy excellent liqueur essences for an easier preparation
of delicious liqueurs. For more information see our essence page.
Some of the most wellknown commercial fruit and berry liqueurs are Cointreau, Curacao,
and Grand Marnier (all made of oranges), Cherry Heering (cherries), Crème de Cassis, Liqueur de Fraises
(strawberries) and Liqueur de Framboise (raspberries). The latter liqueurs may be produced by several
General fruit liqueur recipe:
1 lb. (450 g) berries or fruit
3 cups (710 ml) 80-proof vodka (or 1.5 cup pure grain alcohol + 1.5 cup water)
1 1/4 cup (300 ml) granulated sugar
Rinse the fruit or berries. Fruit must be cut into small pieces.
Place berries or fruit in a container, add vodka. Cap and
store in a cool, dark place, stir once a week for 2 - 4 weeks.
Strain through metal colander. Transfer the unsweetened liqueur
to an ageing container (glass bottle or container with tight cap). To 3 cups (710) ml unsweetened liqueur
add 1 1/4 cup (300 ml) granulated sugar. Let age for at least
three months. Pour carefully the clear liqueur to a new bottle.
Add more sugar if necessary.
The fruit used for liqueur making can be used as deserts: mix with sugar and use with
Storage of liqueurs
The flavor of almost all liqueurs improves during storage.
Fruit and berry liqueurs should be stored for at least 6 months
for maximum taste. Some lemon liqueurs (e.g. Limoncello) should
not be stored for a long time.
Liqueurs should contain approximately 1 cup sugar per 3 cups
finished liqueur (300-350 g sugar per liter). If your liqueur
is too sweet, add a mixture of vodka and water (1:1).
Sweetness change during storage
Sugar is converted to glucose and fructose which are simple
sugar types with less sweet flavor. Therefore sugar must sometimes
be added to homemade liqueurs after storage for some months.
The alcohol content should normally be 20-30% for fruit and berry liqueurs, except for
citrus liqueurs which might have higher alcohol content.
If your liqueur has too strong alcohol taste, add some water (or fruit juice) and sugar.
If your liqueur has too low alcohol content, add vodka and sugar.
Liqueurs of fruit mixtures:
Don't mix more than two types of fruits or berries in liqueurs.
You can make successful mixtures of bitter berries with mild
ones, like blueberries and cranberries. If you mix more types
you might end up with a sweet-sour drink with no interesting