*  Exported from  MasterCook  *
 
                               FRUIT LIQUEUR
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Alcoholic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          Fruit
    2      cups          Vodka
      1/2  cup           Brandy
    1      cup           Sugar
 
 For beautiful and much appreciated gifts, save pretty wine (or similar
 bottles) to put this in! Use _cheap_ vodka and brandy; no one will know the
 difference with all of the added fruit and sugar. Any kind of soft fruit
 will make a delicious product. Blackberries, raspberries, peaches or
 apricots are especially good; if using larger fruit like peaches or
 apricots, chop before proceeding.
 
 Put fruit and sugar in a non-reactive container and mash. Let stand about 1
 hour to release juices. Mix in vodka and brandy and pour into a glass
 container. Cover and let 'age' in a cool dark place for at least a month to
 mellow the flavor. This may ferment a bit until the alcohol level rises to
 the point that will stop fermentation, so don't seal too tightly. To check
 that there is no continuing fermentation before sealing, mix gently and then
 check after several hours....there should be no new small bubbles clinging
 to the inside of the glass on top of the liquid.
 
 Strain out fruit and bottle. For a clearer product, strain through several
 layers of dampened cheesecloth or a jelly bag. If you want to try for a
 crystal-clear product, filter through an unbleached or _well-rinsed_ coffee
 filter -- pretty in a clear bottle but even slower than a jelly bag.
 
 For a very classy looking gift, cork the bottles and seal with wax. Put a
 length of pretty ribbon up the neck of the bottle, over the cork, and down
 the other side of the bottle neck. Fasten the ends lightly _below_ the neck
 (wax level) with masking tape to control the ribbon while you dip the top in
 wax. Melt some old colored candle stubs or parafin plus a few crayons in the
 top of a double boiler and dip the top of the bottle in it. (You can
 improvise a 'disposable' double boiler by putting a metal can with the wax
 in it on a rack in an uncovered saucepan with several inches of water in
 it.) Be sure to leave at least one ribbon end protruding. It may take
 several dippings to achieve coverage, allowing the wax to cool completely
 between coats.
 
 *NEVER* leave melting wax unnatended on the stove, or heat it until it
 smokes; overheated wax can literally _explode_, causing severe burns. You
 wouldn't look good with your eyebrows and eyelashes singed off, or sitting
 in the pile of ashes your house used to be, would you??????
 
 When bottles are cool, remove masking tape and trim the protruding end of
 the ribbon so that it extends an inch or so below the wax; not only is it
 decorative, but an easy way to break the wax seal. A pretty label is a nice
 touch; inexpensive ones are available from Dover Books (at bookstores or 31
 East 2nd Street, Mineola NY 11501, catalogue free) or at some Williams
 Sonoma stores.
 
 
 
 
 
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