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    Apricot Liqueur

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    Apricot Liqueur

    You are in for a treat. Drink this, iced, in small glasses, or add some to glasses of champagne. The soaked fruit you are left with is very boozy indeed, but it’s still good for making into a fool.

    • Preparation time: 15 minutes, plus 6 days steeping and 1 month maturing
    • Cooking time: 5 minutes to 7 minutes
    • Total time: 20 to 22 minutes 25 minutes


    • 450 g Apricots, halved and stoned
    • 450g Granulated sugar
    • 750ml Dry white wine
    • 2 tbsp Kirsch or amaretto
    • 300ml Vodka


    1. Put all the ingredients except the vodka into a large saucepan and bring slowly to the boil, stirring a little to help the sugar dissolve. Once boiling, take the pan off the heat. Put the contents in a bowl or jug that you will be able to cover. Pour the vodka over and leave in a cool, dark place for 6 days.
    2. Strain the liquid through a sieve and then filter it a second time through a cheesecloth and pour into some clean, sterilised bottles.
    3. Seal tightly and leave in a cool, dark place for a month before serving.

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