Fruit Brandy

Recipe file created February 28, 2000.
These are not wine recipes, but they are very good. It's worth trying one or two variations.

Apricot Brandy

4 cups fresh apricots, prepared
1 1/2 cups granulated sugar
1/2 cup honey
1 - 750 ml (26 oz)bottle vodka or brandy

Cherry Brandy

4 cups fresh cherries, pitted
1 1/2 cups granulated sugar
1 - 750 ml (26 oz)bottle vodka or brandy

Peach Brandy

5 cups fresh peaches, prepared
1 1/2 cups granulated sugar
1/2 cup honey
1 - 750 ml (26 oz)bottle vodka or brandy

Strawberry Brandy

4 cups fresh strawberries
1 1/2 cups granulated sugar
1 - 750 ml (26 oz)bottle vodka or brandy

Use only fully ripened, unblemished fruit. Wash and remove pits. Chop and mash fruit. Place in a plastic container or large glass bottle. Dissolve sugar in the vodka or brandy. Pour over the fruit. Cover and let sit for 4 to 6 months. Strain out the fruit and your fruit brandy is ready to drink!

NOTE:

Use the fruit as a dessert topping -- on ice cream or shortcake, or as a filling for a black forrest cake.

I used a half-gallon jug to age my brandy. It has a lid, so excludes fruit flies. It does not ferment, so an airlock is unnecessary.

-- Rox

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