Late summer, yay! Peaches are good and cheap. This is the perfect time to pick up a bottle of grappa and make peach liqueur.
It’s straightforward to put together, but you have to start with the right peaches. If you’re thinking Look I don’t know, I thought liqueur was a good idea at the time but maybe I’d rather just stand over the sink and stuff them all in my face one after another until I’m sick, those are the right peaches. Buy some more.
This liqueur almost always comes out cloudy. No-one will care.
- 500g peaches
- 600ml grappa. Not the fire water, something with a little caramel and tobacco maybe. Or use bourbon!
- 1/4 or 1/2 cup sugar (to your taste), dissolved in ¼ cup water
Peel and stone the peaches, working over your jar to catch the juice, then cover them with your grappa. Seal some water inside a clean plastic bag and place it on top to ensure the fruit stays underneath the spirit line. Two weeks later, strain the peaches, pressing to get all the juice, and add the sugar syrup. There will be quite a lot of sediment, so put this back in your jar and leave for another week or two before filtering the uppermost portion.
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