Comments on: Grapefruit Liqueur Recipe. Green Apple Variation

By: Ricki

Ricki — Tue, 13 Mar 2012 13:11:45 +0000

Thank you for the encouragement, I think I will give it a try. If it works out, I will be happy to share!

By: Lévana

Lévana — Wed, 29 Feb 2012 15:10:45 +0000

Ricki, in this post you have 2 major variations. Why not play around with another variations, using my instructions, taking good notes of the amounts you use, so when you arrive at a fantastic results, you have it down pat? That’s the whole idea. Maybe you’ll even share: Apricot sounds great!

By: Ricki

Ricki — Tue, 28 Feb 2012 22:48:30 +0000

Sounds wonderful.
My beloved Bubbe z”l, was from Lithuania. She would make a liquor from apricots and possibly with some other fruit as well. A large crock full of fruit in liquor would appear in her fridge.
I will try to re-create Bubbe’s liquor using this method and apricots. Any suggestions?

By: Lévana

Lévana — Sun, 05 Feb 2012 16:26:28 +0000

Kitty it’s fabulous. But as I explained in my cookbook, it was slave labor to remove the seeds, which are ll over the place in the fruit, so I make a fantastic liqueur with the fruit that comes closest: Grapefruit! xoxoxo

By: Kitty M

Kitty M — Thu, 02 Feb 2012 01:22:19 +0000

Etrog liqueur, brilliant. I found a new variety of etrog at our local farmer’s market last week. I may just make this.

Bon appetit,
Kitty