From recipes@swcp.com Wed Dec 5 15:05:00 2001 Date: 5 Dec 2001 13:03:37 GMT From: Patricia Hill Reply-To: JANIC412 Newsgroups: rec.food.recipes Subject: Homemade Liqueurs (22) Collection Followup-To: rec.food.cooking, rec.food.recipes Some of these need to be started early so, maybe next year you can start in time for the holidays. Some can be made now in time for gift giving. Jan Amaretto Liqueur Mint Liqueur Galliano Liqueur Anise Liqueur Creamy Mint Liqueur Amaretto Liqueur 3 cup sugar 2 cup water Lemon peel from 1 lemon 6 Tbsp. almond extract 1 Tbsp. chocolate extract 3 cup vodka 1/2 cup bourbon 2 Tbsp. vanilla In large pot, add sugar, water and lemon peel. Bring to a boil and simmer 20 minutes. Remove from heat; add almond, vanilla and chocolate extracts. Remove lemon peel and add vodka. Praline liqueur: Use same recipe except substitute maple flavoring for almond. Mix all ingredients, let stand at room temperature 2 weeks. Mint Liqueur 1 1/2 cup water 1 3/4 cup sugar 1 pt. 100-proof vodka 24 drops peppermint oil Green food coloring Mix water and sugar, stirring over medium heat until dissolved. Cool. Stir in vodka, peppermint oil and green coloring to achieve desired shade. Seal in container and allow to age 30 days. Makes 1 quart. Galliano Liqueur 2 cup sugar 1 cup water 6 tsp. pineapple extract 3 tsp. vanilla extract 1 1/2 tsp. anise extract 1 1/2 tsp. banana extract Combine sugar and water boil 5 minutes. Cool to lukewarm. This doesn't make much so it can be expanded to the amount needed. Mix all ingredients in a 2 quart jar and seal: let set at room temperature for a couple of weeks. Bottle and seal. Anise Liqueur 1 lemon 3 cup granulated sugar 2 cup water 1 1/3 cup vodka 1 1/4 cup basic sugar syrup 2 tsp. vanilla 1 tsp. anise extract Yellow food coloring Pare very finely the bright-colored rind from the lemon (no white). Blot peel on paper toweling to remove any excess oil. Combine sugar, water and peel in a large saucepan, heat to boiling, stirring often. Lower heat, simmer for 5 minutes. Strain syrup into a glass container. Cool to room temperature before preparing liqueurs. Combine vodka, sugar, syrup, vanilla and anise extract in a 4 cup screw-top jar. Stir in just enough yellow food coloring to tint liquid a pale yellow. Close jar. Store in a cool, dark place for at least 1 week to age. Yield: about 1 1/4 pints. Creamy Mint Liqueur 14 oz. can Borden's sweetened condensed milk 1 pt. whipping cream 10 oz. peppermint schnapps 2 tsp. clear vanilla extract 1/2 tsp. peppermint extract Blend ingredients in a blender until smooth. Chill in an airtight container. Shake well before serving. Yield: 4 1/2 cups liqueur. Must be kept refrigerated. Jan -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@rt66.com Please allow several days for your submission to appear.