Homemade Peach Liqueur / Şeftali Likörü

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Jul 19

Story of traditional aroma-boosting method

Homemade liqueur is one of the best methods of preserving aromas for delightful gatherings.
A refined glass of PEACH LIQUEUR crowns family gatherings, feasts, celebrations, and holidays!
Traditionally, Turkish coffee is the best company along with fruit liqueurs. It is served cold in a small glass to treat your guests very hospitably. You as well treat yourself with a glass of PEACH LIQUEUR, enjoy enriched fruit aroma and heavenly coffee taste together!

HOMEMADE PEACH LIQUEUR: Traditional aroma-boosting method

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Ingredients

1 kg (~5-6) peaches
2 cups (~400 g) sugar
500 ml vodka
500 ml water
6-8 almonds
1 cinnamon stick
1 star anis (optional)
3-4 peach stones and leaves (optional)

Notes from the Kitchen

Always choose ripened yet still hard fruits for achieving a clear liqueur.
Make sure the jar has enough space for fermentation; So, leave 1/3 of the jar empty.
Soft fruits including peaches decay easily. So, place the jar in the fridge if you prefer more than 30 days of fermentation time.

Directions

Syrup:
Place 2 cups of sugar and 500 ml of water in a pot.
Boil the mixture for 5-7 minutes, then, set aside and cool down to room temperature.

Peaches:
Choose ripened yet still hard peaches.
Thoroughly wash the peaches and drain excess water.
Divide each peach into 4 slices and separate the stones.
We will use a couple of peach stones and leaves for extra taste .

ASSEMBLE
Sterilize a large sealable jar to prevent unwanted bacteria in the liqueur.
Place peach slices, almonds, spices, and 3-4 peach stones in the jar.
Pour the cooled syrup into the jar.
Add 500 ml of vodka into the mixture.
Seal the jar, store it in a cool and dark place for a minimum of 30-40 days.

FERMENTATION
Shake the jar once a day regularly for the first week!
A week later, once the fruits are submerged in the liquid, you can shake the jar once a week during the rest of the process.
Usually, longer fermentation time gives better aroma to the liqueur. However, peaches decay easily. So, I recommend, placing the jar in the fridge if you prefer more than 30 days of fermentation time.

FILTERING & CLARIFYING
30-40 days later, strain the liqueur 2-3 times by using a fine sieve and a few layers of cheese cloth.
You can use left-over peach slices for your smoothies or fruit tarts to enhance their taste.
Store the liqueur in the fridge for a couple of days before serving for a mature aroma and transparency.

Enjoy handmade gourmet foods!

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