Recently The Man of the House and I went to the local farmer’s market. Several booths had fresh peaches so we bought a bunch and I’ve started a batch of peach liqueur. The recipe I used is adapted from Cordials from Your Kitchen.
This recipe will yield one gallon of liqueur.
Peach Liqueur Recipe
4 cups sugar
4 cup water
8 pounds fresh peaches, stemmed and washed
6 cups 100-proof vodka
4 cup brandy
4 teaspoons lemon zest
4 teaspoons orange zest
Bring the sugar and water to boil over a medium-high heat. Stir constantly to prevent scorching. When you’re done the liquid should be clear. You’ve just made something called simple syrup. This is used as a base in many liqueur recipes. Put this aside and let it cool until it’s just warm.
Cut the peaches in half and remove the pits. (Don’t throw those pits away though! They’re going to go into the liqueur.) Slice the peaches. Put everything into a 2-gallon container that has a tight-fitting lid. Give it a good stir and then cover.
Put it in a cool dark place for two weeks. Give it a good shake once in awhile during the two weeks so that things don’t clump together.
After two weeks use a fine-mesh strainer to get the solids (including the pits) out. Discard the solids. Transfer the liquid into a clean container. Cover and let stand for another 2 or 3 weeks.
Rack or filter the liqueur into its final container. (We’re going to use clean wine bottles.) You should get about one gallon of liqueur.
To follow along as we finish the process be sure to check out these posts: