Recipe from www.honeycreek.us/recipes/peach_liqueur.php
about 2 ½ pounds of peach skins (from ½ bushel of peaches)
1 lemons worth of zest
1 cinnamon stick (per bottle)
Vodka (enough to cover the skins)
1 cup of sugar syrup (split between 2 quart jars)
Put the peach peels, zest, cinnamon and vodka in 2 quart jars. Let sit for 1-2 weeks, shaking occassionally. Strain fruit out (I used cheese cloth). Add sugar syrup and store another 6 weeks. add more sugar syrup if needed.
Sugar syrup: 1 cup of sugar ½ cup of water heated until it dissolves. Cool before adding to liqueur.
One cup syrup plus three cups 80 proof vodka equals 60 proof liqueur. Two cups syrup plus three cups 80 proof vodka equals 48 proof liqueur. If a 100 proof vodka is used, increase the sugar syrup by 1/8 cup. For a "crème de" liqueur, double the amount of syrup called for in the recipe. The greater the amount added, the lower the alcoholic content. Sugar syrup should be adjusted to personal preference and the outcome of the liqueur's taste since variation can occur.
Tagged: , Peach Liqueur Recipe , peach skin use , leftover peach skin , peach drinks