Back when we were shooting for The Spirited Baker, most of the shots were “bake and eat”. One shot, however, gave us something to look forward to in the future!
The first chapter of the book deals with how to infuse spirits, as well as to make various syrups, bartender mixes, etc – grenadine, sour mix, lime cordial syrup. When shooting the divider shot for that chapter, we infused FIVE LITERS of vodka with various flavors. We made coffee vodka.. strawberry, jalapeno, earl grey with lemon, and more. Not only did it make for a great photo, it left us anticipating the tasty finished products that would come.
This weekend, we made liqueurs from all of our infused vodka, and had some friends over to sample. I’d love to share the recipe for one of the biggest hits – Homemade Kiwi Liqueur. This is a very smooth, drinkable liqueur with great flavor.
In addition to the 100+ dessert recipes, kiwi is just one of the many liqueurs you can learn to make from buying The Spirited Baker, due out on August 31. Preorders still available, hint hint!
Photo courtesy M. Porter Photography
Kiwi Liqueur Recipe
3 cups Vodka
6 ripe kiwis
2 cups sugar
2 cups water
Peel and chop kiwis into small pieces – at least 8 chunks per fruit. Place into one large clean Mason jar, or divide among 2 medium sized jars. Cover with vodka, cap the jar(s) tightly.Give the jar(s) a quick shake once a day or so for 2 weeks.
At the two week point, taste for doneness. If your infusion lacks flavor even after steeping for a couple of weeks,just add a bit more kiwi, and continue infusing until it’s just right!
Once desired flavor strength is achieved:
Strain spirit through a fine mesh strainer, discard the fruit, and make simple syrup.
Combine sugar and water in a saucepan. Heat to boiling, stirring until sugar is dissolved. Remove from heat and cool before using.
Stir about 1 1/2 cups of the syrup into the strained liqueur. Once fully combined, taste. Adjust ingredients for desired sweetness – I like doing a 1:1 ratio of syrup to infused vodka. Once you are happy with the sweetness, carefully pour your liqueur into a clean bottle.
After bottling, you should let it age for about a week in the fridge before drinking it – IF you have that kind of patience! Aging results in a smoother, more mellow flavor.