Amaretto Liqueur

Photo: flickr user Rennett Stowe

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

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.

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.

Remove from heat and cool.

In an aging container, combine apricot halves, almond extract, grain alcohol with 1/2 cup water, and brandy. Stir in cooled sugar syrup mixture.

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.

Re-bottle as desired. Liqueur is ready to serve but will continue to improve with additional aging.

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.

Continue as directed.

**Note: Apricot 'nuts' come from within the apricot pit. You may split pits yourself or obtain them dried at a health food store.