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homemade fruit schnapps/digestivo?

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  • Redbone Jun 3, 2004 08:06 AM
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I have a few red currant bushes--not enough to bother with jam. After a successful limoncello experiment, I'm wondering if I could do the same with my currants? We had a Serb neighbor years ago who made the most wonderful vodka-based fruit schnapps--and I'm not a fan of sweet drinks. Sadly, I never got the techniqe from her. Any ideas would be appreciated.

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  1. I found this web site a few years back. I make flavored liquers as holiday gifts every year and schnapps was pretty easy to make. Link is below.

    I also think you could use the same technique as limoncello. Infuse the currents in top quality vodka in a cool dark place for at least 4 weeks and up to 8 weeks. Strain and add cooled simple syrup. I don't have my recipe here at work so can't remember the correct ratio. Of course this would be sweet, like limoncello.

    You could also just make aquavit, which is just infused vodka-no sweetners. Just add the currents to top quality vodka and store in cool dark place for 6-8 weeks. Strain and store in the freezer.

    Have fun and good luck!

    Link: http://www.danish-schnapps-recipes.co...

    5 Replies
    1. re: foodiex2

      So besides not being delicious, there is no real danger in making schnapps? I mean putting a bunch of fruit or herbs and let sit for months will not have the same problems as garlic in oil?

      1. re: Wendy Lai

        I have been making infused vodkas for years and have never had problem. The alcohol acts much like vinegar does in pickeling (sp?). Plus in things like aquivits, limencello and most schnapps you do strain the fruits and/or herbs out after they have sat in weeks.

        Olive oil, like any fat, can become rancid unless refigerated. However whenever I make flavored oils I do keep them in the fridge. Even so the shelf life is limited in the fridge too. After the oils have reach the flavor level I like I strain the herbs. This makes the infused oils last even longer.

      2. re: foodiex2
        k
        klumppilston

        This site looks wonderful! Am I to understand, then, that liqueur is mostly just schnapps with simple syrup added? Some of the recipes sound wonderful (especially the ginger), but I think I'd prefer something sweeter. We had terrific luck with a recipe for cranberry liqueur (out of Cooking Light, no less) last year, and I'd love to try other flavors.

        1. re: klumppilston

          Basically, yes. Its about 5 cups simple syrup (5 cups water, 4 cups sugar) to a 5th of vodka for limoncello which is pretty sweet. With sweeter fruits you probably use less to make a cordial. Drambui is scotch and honey so I guess you could experiment with honey too.

          Personally, other that limoncello, I prefer unsweetend infused vodkas (aquivits), I made a fabulous lemon/ginger aquivit and a great blackpepper/coriander one too.

        2. re: foodiex2

          wonderful resource! I will try this out this summer with chokecherries, yum!

        3. It really is easy. Just an 80 proof vodka with fruit soaked in it for 6-8 weeks. Then strained through coffee filters, then add about 20-30% simple syrup. When you first make it it will taste a bit too sweet and rough at the same time. Let it age for 2-6 months and it will be fantastic. Or drink without adding syrup for an infused vodka.

          I find that the correct amount of fruit is to fill a 1.75 liter liqour bottle with the fruit and then fill with vodka. This will use about a liter of vodka when done. Gently shake the bottle of fruit/vodka about once a week.

          Right now I have limoncello, a lime version, green tea liquer, heirloom pear liquer, 4 kinds of heirloom apple liquer, mixed tropical fruits, assorted berries, stone fruits, and many more. I am even thinking about trying a bitter chocoolate liquer made from cocoa nibs.

          There are tons of recipes on the net and many are worth trying.