1 cup granulated sugar
3/4 cup water
2 dried apricot halves
1 tbsp almond extract
1/2 cup pure grain alcohol and
1/2 cup water
1 cup brandy
3 drop yellow food coloring
6 drop red food coloring
2 drop blue food coloring
1/2 tsp glycerin
Directions
Combine sugar and 3/4 cup water in a small saucepan. Bring to a boil,
stirring constantly. Reduce heat and simmer until all sugar is
dissolved. Remove from heat and cool.
In an aging container, combine apricot halves, almond extract, grain
alcohol with 1/2 cup water, and brandy. Stir in cooled sugar syrup
mixture. Cap and let age for 2 days. Remove apricot halves. (Save
apricot halves, as they may be used for cooking). Add food coloring
and glycerin. Stir, recap and continue aging for 1 to 2 months.
Re-bottle as desired. Liqueur is ready to serve but will continue to
improve with additional aging.
Variation: For a more prominent 'bitter almond' flavor, add 4 apricot
nuts,** split in half, to basic mixture. Leave in for 2 days to 2
weeks depending upon depth of flavor desired. Remove and discard
apricot nuts. Continue as directed.
**Note: Apricot 'nuts' come from within the apricot pit. You may
split pits yourself or obtain them dried at a health food store.
Servings: 1 recipe
Amaretto Liqueur Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages
The History of Recipes
Written recipes as an idea can be found far back into antiquity, in truth as far into history as the Egyptians, and potentially, even further back. In practice though, mostly, these early recipes were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
During the time of the Romans a roman called Apicius wrote some documents which described recipes cooked by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into starters, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the ancient Romans made use of many spices, including a few that are still present in modern kitchens such as thyme, rue and parsley. Over the next few hundred years, the powerful and wealthy houses tried to serve up the best banquets, and as a consequence, the best chefs and their recipe collections could command a high salary. Notwithstanding that, it was during the 19th century that formal cookery and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collating, testing, and recording popular recipes of the day. The arrival of TV gave us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everyone to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Amaretto Liqueur recipe.
