FRUIT LIQUEUR

I was trying to figure out how my father made his sour cherry liquor. It seems quite simple and it occurred to me that I could use the same method with any other kind of fruit. At this time it is winter in America so I think I will wait for summer when fruits are in season to experiment. The principles of home made fruit liquor should be quite simple. First get some fruit - it should be very tasty and unblemished - wash it and place it in a glass jar. Next cover it with granulated sugar - unbleached and naturally evaporated cane sugar would be best - cover the jar and let it ferment in the sun for 3-4 days. Pour in the alcohol - vodka, brandy or rum, preferably 100-120 proof. Seal the container and let it macerate (get the fruit taste into the alcohol) in a cool dark place for 3 months. Filter and bottle, save fruit in separate jar and add to drink when serving.

1 lb fruits
3/4 lb granulated sugar (unbleached)
1 liter vodka or brandy

Wash fruits and place in large sealable glass jar.
Cover fruits with sugar.
Let them ferment for 3-4 days.
Pour alcohol on top.
Seal and store in dark cool place for 3 months.
Strain into two 1 liter (or quart) bottles.
Place fruits into a smaller jar and refrigerate.

Fruits: apricots, peaches or nectarines - halved and pitted,
           any berries without stems,
           citric fruits