Amaretto Liqueur
By: Anonymous
Published: Wednesday, February 10, 2010 - 5:12pm

Ingredients




1 cup Granulated sugar
cup Water
2 Dried apricot halves
1 tablespoon Almond extract
cup Pure grain alcohol and
cup Water
1 cup Brandy
3 dshs Yellow food coloring
6 dshs Red food coloring
2 dshs Blue food coloring
teaspoon Glycerin

Preparation

1 This recipie looks very similar to one found in: "Classic Liqueurs; The Art of Making and Cooking with Liqueurs" by Cheryl Long and Heather Kibbey. 2 Combine sugar and 3/4 cup water in a small saucepan. Bring to a boil, stirring constantly. Reduce heat and simmer until all sugar is dissolved. 3 Remove from heat and cool. 4 In an aging container, combine apricot halves, almond extract, grain alcohol with 1/2 cup water, and brandy. Stir in cooled sugar syrup mixture. 5 Cap and let age for 2 days. Remove apricot halves. (Save apricot halves, as they may be used for cooking). Add food coloring and glycerin. Stir, recap and continue aging for 1 to 2 months. 6 Re-bottle as desired. Liqueur is ready to serve but will continue to improve with additional aging. 7 Variation: For a more prominent 'bitter almond' flavor, add 4 apricot nuts,** split in half, to basic mixture. Leave in for 2 days to 2 weeks depending upon depth of flavor desired. Remove and discard apricot nuts. 8 Continue as directed. 9 **Note: Apricot 'nuts' come from within the apricot pit. You may split pits yourself or obtain them dried at a health food store.