Tagged liqueur

From my Kitchen: Acerola Liqueur

When we bought our house it came with a beautiful acerola tree in the backyard. Acerolas are cherry sized red fruits jam-packed with vitamin C. This year’s first harvest was especially bountiful, so we made plenty of juice and also froze some pulp for later use. And of course like every year I prepared a few bottles of delicious acerola liqueur.

Homemade liqueur makes a great gift.
Ingredients:
  • 1 kg ripe acerolas
  • 1 l vodka or cachaça
  • 700 g sugar
  • 1 l mineral water (still) or filtered tap water
Preparation:

Wash the acerolas. Mix the water and the sugar and bring to a boil. Let boil until all the sugar is dissolved, about 20 minutes. Add the acerolas and boil for an additional 3 minutes. Remove the mixture from the stove and allow to cool. Strain through a colander to remove the seeds and skins. Add the vodka or cachaça. Transfer to glass containers, close tightly and store in a dark place for 20 to 25 days.

Strain first through a cheesecloth and then through a paper coffee filter to remove all pulp. Fill into clear glass bottles and close tightly. Let rest for a minimum of 90 days – if you can resist.

Enjoy responsibly.

Hard to believe, but after just about two months we’re almost ready for the second harvest of the year!

Licor de acerola

Ingredientes:
  • 1 kg de acerolas maduras
  • 1 litro de vodka ou cachaça
  • 700g de açúcar
  • 1 litro de água mineral (sem gás) ou água filtrada
Como fazer:

Lave as acerolas. Prepare o xarope com o açúcar e a água. Deixe ferver por 20 minutos. Junte as acerolas. Deixe ferver por mais 3 minutos. Retire do fogo e deixe esfriar. Passe por peneira de malha grossa para retirar os sementes e as peles. Junte ao vodka ou à cachaça. Coloque em vasilhames de vidro e guarde em um lugar escuro por 20 a 25 dias.

Depois disso passe tudo por um pano e em seguida coe em filtro de papel. Engarrafe. Feche bem. Use após 90 dias no mínimo.

Aprecie com moderação.

Let me know, how it turned out. Or, if you like, share your own recipe.

As always I appreciate your visit. And remember to look me up on facebook or Instagram.

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