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| Sugar syrup is used in almost all liqueur recipes. To make, the ratio is 1 part water to 2 parts sugar. Boil together for about 5 minutes at a full boil and be sure the sugar dissolves totally. The syrup MUST be cooled before adding to alcohol as the heat will evaporate the alcohol. |
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| Servings: 1 |
| Yield: 2 cups |
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| Cooking Tips |
| For a "créme de" liqueur, double the amount of sugar syrup. |
| To thicken, add glycerine (one or two teaspoons per quart); glycerine is available at most drugstores or wine making shops. |
| Steep: Let containers sit in a cool, dark place, once sealed. |
| Strain: Make sure to get as much juice as possible out of leftovers because they had lots of flavor in them. |
| Filter: same as straining only finer. |
| Herb and spice flavorings are very potent so when adding for extra flavor remember to start with a small amount - 1/4 to 2 teaspoons. |
| Nuts and Herbs must be crushed or broken to release full flavor. |
| Be sure to scrape ALL white rind on orage and lemon peels off from fruit or peelings or a bitter taste will result. |
| Blot peels on paper towels to dry off oils and water. |
| Ripeness of fruit can effect the final outcome of taste. |
| If too weak, add more flavoring and resteep or try adding 1/4 teaspoon of extract. |
| To sweeten the ratio is approximately one ounce to 4 ounces. |
| IF sour or bitter, add more sugar syrup. |
| If too sweet, add a bit of lemon and rsteep for a week. |
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| Recipe Source |
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Source: Paula ARG Kernachan
Barbara and I used these Liqueur recipes one year for xmas presents... we had so much fun! I had lost the original copies.. Barbara found where she had written these down and was kind enought to give them to me for the cookbook!
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |