ALMOND LIQUORS RECIPES

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AMARETTO ALMOND LIQUEUR (HOMEMADE) RECIPE - FOOD.COM



Amaretto Almond Liqueur (Homemade) Recipe - Food.com image

This is from Emeril Lagasse's website. I needed some for a recipe and didn't have any so I tried this. Very quick and easy. Even had some left over for a sour. It was great and much cheaper.

Total Time 3 minutes

Prep Time 1 minutes

Cook Time 2 minutes

Yield 48 ounces

Number Of Ingredients 4

1 cup sugar
1/2 cup water
3 cups vodka
3/4 teaspoon almond extract

Steps:

  • In a small sauce pan over medium heat bring 1 cup of sugar and 1/2 cup water to boil.
  • Let boil for 2 minutes to make a syrup.
  • Set aside to cool slightly.
  • When cooled mix 3 cups vodka, almond extract and 1 cup of the syrup mixture.
  • It's ready to bottle.

Nutrition Facts : Calories 48.4, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 0.3, CarbohydrateContent 4.2, FiberContent 0, SugarContent 4.2, ProteinContent 0

HOMEMADE GREEN ALMOND LIQUEUR RECIPE - A FRESHER AMARETTO



Homemade Green Almond Liqueur Recipe - A Fresher Amaretto image

Green Almond Liqueur is a whole new kind of awesome with an aromatic but bittersweet flavor! I will show you how easy it is to prepare this liqueur with unripe almonds.

Provided by Evelyne

Categories     Beverage

Yield 1

Number Of Ingredients 6

1.5 pounds green almonds
1 cinnamon stick
1- inch piece of vanilla bean
zest of one citrus
2 cups sugar
1 liter cheap vodka

Steps:

  • Rinse and pat dry the almonds. Carefully cut each almond into quarters.
  • Place the almonds in a 2 liter glass jar, along with the remaining ingredients. Close the lid tight and shake to mix well.
  • Place the jar by a window sill and leave to macerate for 6 weeks. You must shake the jar daily, especially at the beginning so the sugar can dissolve. The liqueur will get darker over time.
  • Strain the liqueur of all solid particles through several layers of cheesecloth. Bottle the liquid back into the original vodka bottles. Cork or seal tightly. Store in a cool, dry place for at least 4 months but preferably for 1 year so the bitter taste can mellow out.

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