How to Make Homemade Fruit Liqueur --- this quick and easy method makes a beautiful, vibrantly flavored liqueur that's ready to drink in 24 hours --- cheers! theviewfromgreatisland.com

How to Make Homemade Fruit Liqueur — I’ve come up with a quick and easy technique that results in the most intense fresh fruity flavor, and it’s ready to drink in 24 hours — cheers!

How to Make Homemade Fruit Liqueur --- my special method results in intense fruity flavor and stunningly beautiful colors! theviewfromgreatisland.com

I’m really excited to share this with you, I had a blast coming up with my unique liqueurs — and I have to admit, taste-testing them wasn’t too shabby either ;)  I developed my own method for infusing bright vivid fruit flavor into vodka, and I think it’s just perfect.  These are far and away better than anything off the shelf,  and there are no questionable ingredients, just fresh fruit, a touch of sugar, and vodka.  Best of all, you don’t have to wait months for your flavor to develop, these beautiful liqueurs are ready to drink the next day.

How to Make Homemade Fruit Liqueur theviewfromgreatisland.com

I chose five different summer fruits to experiment with, and every one turned out fabulous.  I used, from left to right above —

  • strawberries,
  • white peaches
  • pluots
  • rhubarb
  • and apricots.

How to Make Homemade Liqueur with summer fruit | theviewfromgreatisland.com

The vodka pulls out all the flavor and vibrant color from the fruit and believe it or not, these colors aren’t enhanced— they smell wonderful, they taste incredible, and they’re so pretty!

How to make Homemade Fruit Liqueur --- strawberry liqueur made quick and easy with fresh berries and vodka. theviewfromgreatisland.com

So I won’t keep you in suspense, I’ll get straight to the technique.  It differs from the traditional method where you cut up fruit and let it steep in the vodka for several weeks.  You have to shake it daily, and wait, wait, WAIT.  In my method, I chop the fruit and cook it very briefly, just to soften it.  I use an immersion blender to puree the fruit, and then I combine it with the vodka and let the mash sit overnight.

How to Make Homemade Fruit Liqueur fast and easy! theviewfromgreatisland.com

The next day I strain it and voila, you’ve got a fully flavored liqueur ready to drink.

summer fruit liqueurs-4489-May 26, 2016

One of the reasons I love this so much is that you can create unique flavors…a few deep purple pluots made one of the most memorable., and the pale pink white peach was amazing.  These fresh flavors are are so much better than the artificial mass produced versions.

How to Make Homemade Fruit Liqueur --- my special method results in intense fruity flavor and stunningly gorgeous colors! theviewfromgreatisland.com

 

These liqueurs are potent, and very flavorful.  I like to serve them over ice, with sparkling water and a squeeze of lemon or lime, but you can get creative and come up with all kinds of fun cocktails.

How to Make Homemade Fruit Liqueur

Yield: makes approximately 21/4 cups liqueur

Ingredients

  • 1/2 lb (8 ounces) fruit (choose strawberries, apricots, rhubarb, pluots, white peaches, or a fruit of your choice)
  • 1/4 cup sugar
  • 2 1/2 cups vodka

Instructions

  1. Start with clean fruit. Depending on what fruit you are using, hull the berries, pit the stone fruit, or trim rough ends from the rhubarb. Do not peel stone fruit, much flavor and color comes from the skins.
  2. Chop the fruit into bite sized pieces and add to a saucepan, along with the sugar. Add 1/4 cup water, and bring to a boil, stirring to dissolve the sugar. If your fruit is dry you may need to add a bit more water. Cook for about 5 minutes, just enough to soften the fruit.
  3. Puree the fruit with an immersion blender.
  4. Add the fruit puree to the vodka and give it a stir. Let sit, covered, for 24 hours.
  5. Strain through a nut bag, or several layers of cheesecloth, squeezing to get all the liquid out. Discard the solids.
  6. Keep the liqueur in the refrigerator until needed.
http://theviewfromgreatisland.com/how-to-make-homemade-fruit-liqueur-recipe/

notes:

  • There’s no need to buy expensive vodka for this, use the cheap stuff, because all the flavor will come from the fruit.
  • You can use almost any fruit, I think tropical fruit like guava or pineapple would be fun to try, and while I wouldn’t touch a store bought blueberry vodka, I’m excited to make my own, it’s next on my list.
  • A nut bag is the perfect tool for this job…it’s a fine mesh bag made for straining out solids when making nut milks, and it works great for this, too.  You can find them online here, the ones I like are a very fine nylon mesh that outlasts cloth and rinses clean.  I originally tried straining my liqueur through coffee filters, but it took way too long, and coffee filters are so delicate they can split.  Cheesecloth is messy and not quite fine enough.
  • You don’t technically need the sugar, but I think it helps to bring out the flavor of the fruit.
  • Try mixing herbal notes with these liqueurs, rosemary, thyme, sage, and lavender would all go well.

 

How to Make Homemade Fruit Liqueur quickly and easily with this special technique! theviewfromgreatisland.com

 

 

 

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How to Make Homemade Fruit Liqueur --- with my quick and easy technique this vibrant liqueur is ready to drink in 24 hours! theviewfromgreatisland.com

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54 Responses to How to Make Homemade Fruit Liqueur

  1. Mary says:

    I have made this several times already with blueberries! And I was making mojito’s for a party so decided to make blueberry rum the same way. They were a great hit!! Has anyone tried to make it with grapefruit yet? I have a drink I like to make with rosemary simple syrup and grapefruit with vodka that I think it would be great in!

  2. Leann says:

    Hi Sue..this sounds so yummy. I am wondering if I could use the Tart cherry juice that I cooked and extracted for jelly….I made too much. If so, any idea on a ratio of juice to vodka? thank you!

  3. Stephanie says:

    Do you leave the mixture of vodka and puree out overnight (at room temp) or do you refrigerate? I would like to make a series of lemonades (raspberry, blackberry, blueberry) for summer…
    Thanks!

  4. Victoria Schwalbe says:

    Thanks so much for your reply. Maybe as yummy as the berries were, they weren’t as ripe as they should have been. It is cloudy…I squeezed the pulp firmly. And I put a little simple syrup in it. I will definitely try this again…We grow raspberries and blueberries too. I don’t give up easily. I just might try 1/2 a batch next time. Will keep you posted.

  5. Cindy says:

    Can you substitute Allendale for the sugar

  6. Victoria Schwalbe says:

    Has anyone else made any yet? I did. Hmmmmm I used my own scrumptious homegrown strawberries, had pureed more than was needed but thought why not use them all. After following the instructions precisely, my finished product was gorgeous….but seriously lacking in berry flavour. It’s very strong and harsh. I used cheap vodka as per the directions. So disappointed. What did I do wrong?

    • Sue says:

      I’m so sorry this didn’t work for you Victoria. I think the quality of the fruit will make a difference, so the riper your strawberries are, the better. I also found that the sugar brings out the fruity flavor, as well as a splash of lemon in the finished drink. Was your finished product a little cloudy from the puree that gets forced through the mesh bag? That’s where the flavor comes in, and if you strain out all of the puree it will be weaker. It’s definitely a strong liqueur, and needs mixers, since it’s a flavored vodka, so maybe experiment with how you make your finished drink.

  7. Susan says:

    They truly are beautiful, Sue! I’d love to be at your house and taste a sip of each. I guess I just have to try them myself :) Great idea!

  8. This is so beautiful!! I think I found my summer project!

  9. This is SO perfect for summer! I can’t wait to try it!

  10. Lisa says:

    I love that this only requires 24 hours! I’m wondering how best to use the flavored vodka once it’s ready. Maybe just with a little seltzer water? I wouldn’t want to cover up the wonderful taste!

  11. sippitysup says:

    You might want to try this with gin too. The botanicals make it perfect for stone fruit. GREG

  12. You are so creative, Sue. Love this! What a wonderful way to entertain and impress your guests!

  13. Sara says:

    This is such a great idea and those colors are gorgeous! Perfect for a summer party!

  14. Linda L. says:

    In my waste-not-want-not world, I wonder if you could use the solids as a topping for ice cream or other desserts? Of course, then you’d have to eat the ice cream which sounds like a good excuse :) You’d have to remember not to give it to the kids, though, after it’s soaked in vodka.
    I looked at making liqueurs for Christmas one year but all that turning every day and waiting six or eight weeks killed it for me. This I could handle plus I like that you’re only making small amounts. You could give someone three flavours and it would be an amazing gift.

    • Sue says:

      You know I thought about mentioning this, Linda, but the solids that are left are small, and bereft of all their wonderful qualities…I think it’s fine to chuck them ;) And as for gift giving, I think this is THE perfect thing to bring to anyone as a host gift…and don’t forget about cranberries, they would work great next fall and winter.

  15. Wow, those colors are absolutely gorgeous! With the temps headed to triple digits all week, I need to make a few batches to stay cool :).

  16. My goodness girl – I’ve been taste testing the wrong recipes! This is pretty fantastic and I can’t wait to try it! Thank you so much. Absolutely brilliant!

  17. cheri says:

    Oh Sue, you must of had so much fun making these different fruit liqueurs. Will have to try this myself, what a perfect way to celebrate the summer months!

    • Sue says:

      I had SO much fun. The only problem was I wanted to keep going with every fruit I could think of… and then of course I’d be swimming in vodka :/

  18. Ellen says:

    Sue- this is terrific! I can’t wait to share this with my grown children and “borrow” a nut bag from my daughter. They are beautiful to look at and can’t wait to taste. Flavor combinations are only limited by ones imagination. Thank-you for this wonderful post. Happy Memorial Day!

  19. Schatzi49 says:

    Have you tried using citrus, I’m thinking grapefruit? But orange oooohh. I’m going to make one of these this week.

  20. Now this is up my alley. Seriously, I can’t wait to try all of them! I’ve had a bottle of vodka sitting aside for a long time now. Well. I think the time has come. My summer happy hour thanks you!

  21. Shinee says:

    Whoa, how awesome are these!! I always thought it takes months to make fruit infused vodka! Totally trying this. How long is it good for in the fridge? Thanks!

    • Sue says:

      I can’t say for sure how long it will last, but I think at least several weeks. These are small batches, so they should go before that anyway.

  22. Sara says:

    Oh my goodness! These look incredible! Such vibrant colors! It would be hard to just drink one!

  23. How timely. Just what I need for summer entertaining. Can’t wait to try!

  24. Rebecca says:

    I bought some rhubarb liqueur when I was in Iceland last week and it was delicious! So glad I came across this recipe so I can make more here at home!

  25. Sounds like a party to me! These are so beautiful! Love the colors and I’m imaging the flavors are fantastic.

    • Sue says:

      I don’t know about you Chris, but I can’t stand most bottled ‘flavored’ alcohols, they taste so artificial. These are really different.

  26. Such a great idea and the colours are so fabulous! Will be trying this with some summer fruit :)

  27. These are so beautiful, and I can’t believe all that color is natural!! I love it. Great tip about the nut bags. I’ve been meaning to pick a couple up for when I make stock, but they really are useful for so many things. Pinning!!

    • Sue says:

      Thanks Tracy — the color is amazing, it actually seems to intensify after the final straining, and you will love the nut bags, they are so much easier than fooling with cheesecloth.

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