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Recipe Name: Amaretto Liqueur Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Beverage  
Preparation Time:
Number of Servings: 1

1 Cup(s) Granulated Sugar
3/4 Cup(s) Water
2 Dried apricot halves
1 Tablespoon(s) Almond extract
1/2 Cup(s) Pure grain alcohol and
1 Cup(s) Brandy
3 Yellow food coloring
6 Red food coloring
2 Blue food coloring
1/2 Teaspoon(s) Glycerin
This recipie looks very similar to one found in: "Classic Liqueurs;
The Art of Making and Cooking with Liqueurs" by Cheryl Long and
Heather Kibbey. 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. TREY@BIG-BIRD.CS.BERKELEY.EDU
Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 1439
Calories From Fat: 21
Total Fat: <1g
Cholesterol: 0mg
Sodium: 17.5mg
Potassium: 499.7mg
Carbohydrates: 226.3g
Fiber: 3.1g
Sugar: 222g
Protein: 1.4g

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