Homemade Peach Liqueur
A homemade peach liqueur, ideal for enhancing cocktails, requires a four-week aging period for full flavor development.
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Instructions
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Boil sugar and water in a saucepan until dissolved, then cool the syrup to approximately 110 F.
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Halve, pit, and thinly slice the peaches.
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Place sliced peaches, peach pits, lemon zest, and orange zest into a clean 2-quart glass canning jar.
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Add the cooled sugar syrup, vodka, brandy, and food coloring to the jar.
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Seal the jar, invert once to mix contents, and store in a cool, dark place for 2 weeks.
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After 2 weeks, strain out solids using a fine-mesh sieve.
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Pour the strained liqueur into a clean jar, seal, and let stand an additional 2 to 3 weeks in a cool, dark place.
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Strain the peach liqueur a final time through a double layer of cheesecloth into a decanter or decorative bottle.