Ingredients for Apricot Brandy
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How to Make Apricot Brandy
- Gently wash and pit 2 lbs ripe apricots. Roughly chop apricots.
- In a 1/2 gallon flat-topped glass jar, combine the chopped apricots, 2 cups granulated sugar, and 1 bottle (750ml) of high-quality vodka.
- Secure the jar lid tightly. Gently turn the jar twice a day for 8 days to distribute the sugar and encourage infusion.
- After 8 days, strain the mixture through a fine-mesh sieve or cheesecloth-lined strainer into a clean container, pressing gently on the solids to extract as much liquid as possible.
- Discard the solids. Let the strained brandy sit for an additional 2 days to allow sediment to settle further (optional).
- Carefully pour the brandy into clean bottles, leaving any remaining sediment behind.
- Seal and store in a cool, dark place for at least 2 weeks to allow the flavors to meld. The brandy will continue to improve with age.
- (Optional) For a second batch, use the same apricots (after adding more sugar and vodka), increasing the steeping time to 12-14 days.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
3271g
Fat
0g
Carbs
293g
