Apple Liqueur Recipes

Photo by: FXR

Who knew that it would be so easy to make such delicious apple liqueur? Try out these recipes - you won't be disappointed!

Apple Liqueur

Ingredients:

• 2 1/2 pounds apples
• 2 cups vodka
• 2 cups brandy
• 1 1/2 cups sugar
• 3/4 cup water

Directions:

1. Cut apples in eighths and remove cores, do not peel.
2. Combine apples, vodka, and brandy in a large jar. Cover tightly and let steep in a cool, dark place for 2 weeks.
3. When steeping period is complete, strain the resulting liquid into another lidded glass jar.
4. In a saucepan, combine sugar and water. Bring the mixture to a boil, then reduce the heat to low and let simmer 5 minutes. Remove from heat and cool to room temperature.
5. Combine sugar syrup with the filtered brandy mixture. Pour into bottles and cap tightly. Let age at least 1 month before serving.

Sour Apple Liqueur

Ingredients:

• 6 large Granny Smith apples
• 4 cups vodka
• 2 lemon peels, scraped
• 4 cloves
• 1/2 tsp. nutmeg
• 2 cups sugar
• 3/4 cup water

Directions:

1. Cut apples in eighths and remove cores, do not peel.
2. Combine apples, lemon peel, nutmeg, cloves, and vodka in a large jar. Cover tightly and let steep in a cool, dark place for 2 weeks.
3. When steeping period is complete, strain the resulting liquid into another lidded glass jar.
4. In a saucepan, combine sugar and water. Bring the mixture to a boil, then reduce the heat to low and let simmer 5 minutes. Remove from heat and cool to room temperature.
5. Combine sugar syrup with the filtered vodka mixture. Pour into bottles and cap tightly. Let age at least 1 month before serving.

Spiced Apple Liqueur

Ingredients:

• 2 1/2 pounds sweet or tart apples (or mix)
• 2 cups vodka
• 2 cups brandy
• 2 cinnamon sticks
• 10 whole cloves
• 1/2 tsp. nutmeg
• 1 1/2 cups sugar
• 3/4 cup water

Directions:

1. Cut apples in eighths and remove cores, do not peel.
2. Combine apples, cinnamon sticks, nutmeg, cloves, brandy, and vodka in a large jar. Cover tightly and let steep in a cool, dark place for 1 month.
3. When steeping period is complete, strain the resulting liquid, by pouring liqueur mixture through a fine cloth bag that has been placed into a large bowl to retrieve liquid. Remove spices from apples, twist top of bag and with the back of a spoon press out as much liqueur as possible. Pour liqueur/juice into another lidded glass jar.
4. In a saucepan, combine sugar and water. Bring the mixture to a boil, then reduce the heat to low and let simmer 5 minutes. Remove from heat and cool to room temperature.
5. Combine sugar syrup with the filtered brandy mixture. Pour into bottles and cap tightly. Let age at least 1 month.
6. After aging time, check clarity. If any additional straining is needed do so at this time. A fine wire mesh, cloth or coffee filter is best for finer straining. When desired clarity is reached, bottle and store in a cool, dark place.