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pomegranate liqueur
Nov. 28th, 2020 12:56 pmThe recipe as I have it down from one of our books on homemade liqueurs:
ingredients
2 pomegranates
1/2 tsp. ground cinnamon
1 tbsp. freshly grated orange zest
2 cups vodka
1/2 c. simple syrup
instructions
- Crush seeds with a muddle or wooden spoon to release juices. Combine juice and seeds, cinnamon, orange zest, and vodka in a glass container with tight-fitting lid. Store in cool, dry, dark place for 2 weeks swirling occasionally.
- Add the simple syrup, stir, and reseal. Let sit 2 more weeks. Rack/filter/bottle.
The recipe as I actually prepared it: 1.5x with 3 pomegranates, 3/4 tsp. ground cinnamon, a shot of Cointreau because I had no fucking oranges nor any orange oil either and fucked if I was going to the grocery store during Thanksgiving week for oranges, 3 c. vodka, 3/4 c. simple syrup.
Seeds were mashed with a potato masher to release as much juice as I could loose; all ingredients were combined at the same time in my giant mixing bowl because this is fucking silly and I have never done the simple syrup separately two weeks later before for any other fruit liqueurs I have made from various other recipes seriously *what the fuck*, and then poured into a 3L mason jar and shoved it in the liquor cabinet where it will sit for 11-12 months untouched because fucked if I am going to remember to do anything with it in a month. Next year, I will decant the stuff and filter.
(And that is why I label everything we make with painter's tape so I can fucking remember what is in what when it's two years later and I have no idea what the fuck got made two years ago. That is something the rest of the house is much iffier on, and why we have some mystery bottles of delicious liqueur in our stocks. Many of them we IDed successfully off the taste, but there's a couple that were complicated weird shit we made up on the fly and didn't write down, whoops. ...to be fair, some things did get labelled, but with masking tape that disintegrated into crumbles after 20 years in southern Arizona's humidity, soooo yeah.)
ingredients
2 pomegranates
1/2 tsp. ground cinnamon
1 tbsp. freshly grated orange zest
2 cups vodka
1/2 c. simple syrup
instructions
- Crush seeds with a muddle or wooden spoon to release juices. Combine juice and seeds, cinnamon, orange zest, and vodka in a glass container with tight-fitting lid. Store in cool, dry, dark place for 2 weeks swirling occasionally.
- Add the simple syrup, stir, and reseal. Let sit 2 more weeks. Rack/filter/bottle.
The recipe as I actually prepared it: 1.5x with 3 pomegranates, 3/4 tsp. ground cinnamon, a shot of Cointreau because I had no fucking oranges nor any orange oil either and fucked if I was going to the grocery store during Thanksgiving week for oranges, 3 c. vodka, 3/4 c. simple syrup.
Seeds were mashed with a potato masher to release as much juice as I could loose; all ingredients were combined at the same time in my giant mixing bowl because this is fucking silly and I have never done the simple syrup separately two weeks later before for any other fruit liqueurs I have made from various other recipes seriously *what the fuck*, and then poured into a 3L mason jar and shoved it in the liquor cabinet where it will sit for 11-12 months untouched because fucked if I am going to remember to do anything with it in a month. Next year, I will decant the stuff and filter.
(And that is why I label everything we make with painter's tape so I can fucking remember what is in what when it's two years later and I have no idea what the fuck got made two years ago. That is something the rest of the house is much iffier on, and why we have some mystery bottles of delicious liqueur in our stocks. Many of them we IDed successfully off the taste, but there's a couple that were complicated weird shit we made up on the fly and didn't write down, whoops. ...to be fair, some things did get labelled, but with masking tape that disintegrated into crumbles after 20 years in southern Arizona's humidity, soooo yeah.)