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This simple German apple liqueur recipe, made from fresh apple peels, is a real treat! It smells and tastes amazing – appley and Christmassy. On top of that, the preparation is quick and straightforward.
The apple liqueur is made using fresh apple peels. Instead of discarding them, such as when making an apple cake, you can use them to make this delectable liqueur (a clever way to utilize apple peel leftovers).
You will also need vodka, cloves, cinnamon sticks, star anise, and brown sugar. After preparation, allow the liqueur to steep with the apple peels and spices for a minimum of 8 weeks to enable the aromas to develop optimally. Subsequently, filter and bottle it.
Just a few days ago, I permitted my in-laws to sample the apple liqueur that I had steeping for a year. My mother-in-law simply exclaimed, ‘Oh, Ester, that’s a fine elixir; you could sell it.’ What a wonderful compliment!
You can savor this delightful apple liqueur on its own or incorporate it into various cocktails. We also relish it when slightly warmed and served with whipped cream.
It’s also perfect as a gift or as an ingredient in desserts, sauces, and cakes to infuse a fruity Christmas essence.
Here are the ingredients used to make this fruity liqueur
- 150 g/ 5.3 oz apple peels
- 80g/ 2.8 oz brown sugar
- 3 whole cloves
- 2 whole star anise
- 2 cinnamon sticks
- 400 ml/ 13.5 fl.oz vodka
How to make apple cinnamon liqueur with fresh apple peels
Place all the ingredients in a sealable container, such as a preserving jar. Mix them thoroughly and let the mixture infuse in a dark, cool location for at least 8 weeks. The longer, the better.
Occasionally shake the jar to make sure that the apple liqueur ingredients are well blended for the evenly distribution of flavors, which results in a delightful beverage.
- Allowing the liqueur to steep for a minimum of 8 weeks facilitates a slow and stable extraction of the aromas.
- Furthermore, keeping it in a cool, dark place prevents the liqueur from being affected by light and temperature fluctuations, ultimately enhancing the quality of the final product.
Once the liqueur has steeped for the desired duration, filter and bottle it.
If you wish, you can also decorate the bottles and give them to family and friends as gifts. The liqueur can be stored in the refrigerator or cellar for up to a year.
Easy Apple Liqueur Recipe
Equipment
- sealable container
- Small glass bottles
- Funnel
Ingredients
- 150 g/ 5.3 oz apple peels
- 80 g/ 2.8 oz sugar brown
- 3 whole cloves
- 2 whole star anise
- 2 cinnamon sticks
- 400 ml/ 13.5 fl.oz vodka
Instructions
- Place all the ingredients in a sealable container, such as a preserving jar. Mix them thoroughly and let the mixture infuse in a dark, cool location for at least 8 weeks. The longer, the better. (SEE NOTES)
- Occasionally shake the jar to make sure that the apple liqueur ingredients are well blended for the evenly distribution of flavors, which results in a delightful beverage.
- Once the liqueur has steeped for the desired duration, filter and bottle it. If you wish, you can also decorate the bottles and give them to family and friends as gifts. The liqueur can be stored in the refrigerator or cellar for up to a year.
Notes
- Allowing the liqueur to steep for a minimum of 8 weeks facilitates a slow and stable extraction of the aromas. Furthermore, keeping it in a cool, dark place prevents the liqueur from being affected by light and temperature fluctuations, ultimately enhancing the quality of the final product.
Did you make this German apple liqueur recipe? I’d love to hear from you! Simply write a review and add rating to it.