Liqueur à La Sauge Homemade Sage Liqueur Recipes

HOW TO MAKE HOMEMADE FRUIT LIQUEUR

Steps:

• Start with clean fruit. Depending on what fruit you are using, hull the berries, pit the stone fruit, or trim rough ends from the rhubarb. Do not peel stone fruit, much flavor and color comes from the skins.
• Chop the fruit into bite sized pieces and add to a saucepan, along with the sugar. Add 1/4 cup water, and bring to a boil, stirring to dissolve the sugar. If your fruit is dry you may need to add a bit more water. Cook for about 5 minutes, just enough to soften the fruit.
• Puree the fruit using an immersion blender, a regular blender, or food processor.
• Add the fruit puree to the vodka and give it a stir. Let sit on the counter, covered, for 24 hours.
• Strain through a nut bag, or several layers of cheesecloth, squeezing to get all the liquid out. Discard the solids.
• Keep the liqueur in the refrigerator until needed. Note: these liqueurs need to be refrigerated because of the fresh fruit component, and should be consumed within 2 weeks.

LIQUEUR à LA SAUGE (HOMEMADE SAGE LIQUEUR)

Steps:

• Put the leaves and flowers into a bottle or jar and add the eau-de-vie.
• Cover and leave in a warm place for eight days.
• On the ninth day, strain the liqueur into another clean jar.
• Over low heat, dissolve the sugar in the water, then bring it up to a boil.
• Cool the syrup and add it to the eau-de-vie.
• Seal the bottle and store in a cool, dark place or drink immediately.
• To serve: Serve in a small glass as an apéritif or digestive.