How to Make Homemade Fruit Liqueur

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

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!

I’m really excited to share this with you, I had a blast coming up with my unique homemade fruit 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

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 |

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.

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!

The next day I strain it and voila, you’ve got a fully flavored homemade fruit 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!

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.

Homemade Rhubarb Vodka

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

Love the idea of making your own liqueur?  Try out these other recipes ~

How to Make Homemade Fruit Liqueur
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Yield: makes approximately 21/4 cups liqueur


  • 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


  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.


  • 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.



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Leave a Reply


  • Reply
    October 4, 2018 at 10:26 am

    Is it possible to use homemade pie filling to infuse the liqour? I made too much and am curious if I could use it for this recipe. I didn’t use flour while making the filling but my one worry is the cornstarch.

    • Reply
      October 4, 2018 at 10:34 am

      I have to say I have no idea Desire, but my philosophy in the kitchen is that if it sounds good, give it a try! Maybe experiment with a small amount to test the idea.

  • Reply
    How to Make Fruit Cordial So You Can Enjoy Summer Flavor All Year Long – Bainbridge Today
    July 31, 2018 at 12:16 am

    […] Easy Homemade Fruit Liqueur […]

  • Reply
    February 21, 2018 at 6:26 pm

    How long does this stay good? (In the fridge vs. room temperature?)
    And could you dilute it with water to make it more of a liqueur rather than flavored vodka? Would the flavor still be strong enough?


    • Reply
      Kim Conover
      June 3, 2018 at 5:58 pm

      I saw a comment about the liqeur being cloudy- you really don’t want that-those little bits can breed bacteria- yes, even in alcohol. It can also lead to a weird aftertaste. You also want the liqeur to be as clear as possible if your adding simple syrup for more of a cordial. Adding the syrup before it’s clear will speed up the growth of any bacteria- your basically feeding it with sugar. Your best bet is to let it settle overnight and then strain it again through several layers of cheesecloth. There are also ultra fine mesh filters that work really well.

      • Reply
        June 3, 2018 at 8:25 pm

        Thanks Kim!

  • Reply
    August 12, 2016 at 12:30 pm

    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!

  • Reply
    July 18, 2016 at 12:19 pm

    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!

    • Reply
      July 18, 2016 at 12:53 pm

      In that case Leann I think you should just mix it to taste.

      • Reply
        July 18, 2016 at 2:23 pm

        Thank you!

  • Reply
    June 28, 2016 at 6:46 pm

    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…

    • Reply
      June 28, 2016 at 7:52 pm

      You can do it either way, Stephanie.

  • Reply
    Victoria Schwalbe
    June 12, 2016 at 9:18 am

    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.

    • Reply
      June 12, 2016 at 11:44 am

      Thanks Victoria :)

  • Reply
    June 12, 2016 at 7:59 am

    Can you substitute Allendale for the sugar

  • Reply
    Victoria Schwalbe
    June 12, 2016 at 7:42 am

    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?

    • Reply
      June 12, 2016 at 9:04 am

      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.

  • Reply
    June 6, 2016 at 5:39 am

    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!

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