Recipe

Liqueur Pound Cake Recipe

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Ingredients

Directions

Step #1 This recipe works with most cane berries, loganberries, such as blackberries, etc.
Step #2 Ready in 3 months.
Step #3 Makes over 1 quart.
Step #4 Rinse and check berries.
Step #5 Discard any overripe or moldy berries.
Step #6 Place berries in a large bowl.
Step #7 Crush berries slightly with back of wooden spoon.
Step #8 Set aside.
Step #9 Warm 2 c water with sugar in medium saucepan over moderate heat.
Step #10 Stir continuously til well dissolved & liquid is just warm.
Step #11 Pour sugar water over berries, stir.
Step #12 Cover with plastic wrap & put in the fridge for one week.
Step #13 Stir every once in awhile.
Step #14 After aging in refrigerator, strain through a fine wire mesh strainer into a large bowl or aging container.
Step #15 Add alcohol mixture, stir.
Step #16 Cap & let age one month.
Step #17 Strain through cloth until clear.
Step #18 Re-bottle as desired.
Step #19 Ready for use in cooking at this point but age 2 months longer before drinking.
Step #20 Variation: 4 c 80 proof vodka may be substituted for 2 c pure grain alcohol & 2 c water.
Step #21 Proof of liqueur will be slightly less.
Step #22 --.
Enjoy the LIQUEUR POUND CAKE recipe