Fruit Punch Liqueur Recipes

Steps:

• In a punch bowl, mix together fruit punch, pineapple juice and ginger ale. Add scoops of sherbet into the punch. Wait for the sherbet to begin melting, approximately 10 minutes, stir gently, and serve.

Steps:

• Cut oranges and lemons into eighths.
• Combine all fruit and spices in a large pan.
• Cook for 20-30 minutes into a "fruit soup," stirring occasionally.
• While fruit is cooking, pour wine into a large porcelain pan.
• Cover and bring to a boil, but do not cook.
• Pour fruit mixture into wine pan.
• Cover and bring to a boil again.
• When mixture begins to boil, pour in the alcohol, cover and bring to a boil again.
• Turn off heat.
• Holding the cover of the pan at rim of pan as a shield, ignite the mixture with a match.
• Let burn for 30 seconds, and replace cover on pan.
• Strain fruit mixture for other use.
• Bottle.
• Tastes best when served warm.

Steps:

• In a quart jar, add fruit, 1 cup sugar, and vodka. (I use frozen berries as the freezing process breaks down the cell walls, allowing you to get more juice).
• Seal jar tightly, and place in a dry, dark place for about 2 weeks.
• After two weeks, strain the liquid using a double layer of cheese cloth. Gently squeeze the fruit, getting as much juice as possible.
• In a fresh quart jar, add the second cup of sugar, glycerin, water to top and the strained liquid. Seal and store again in a dark place until sugar is dissolved.
• Once the sugar has all dissolved, bottle the resulting liqueur in a fresh bottle and let age for roughly 3 months.

Steps:

• Place fruit in a clean 1-quart (1 L) jar. Stir in alcohol and brandy. Marinate, covered, for several weeks in a cool, dark place.
• Strain through a fine sieve lined with cheesecloth; reserve fruits for another use. Stir in sugar.
• Pour into sterilized bottles, cork, label and store in a cool place for at least 4 weeks.

Steps:

• Freeze half the cranberry juice in ice cube trays or a gelatin ring -- if adding to a punch bowl.
• . , combine remaining fruit juices and chill. Just before serving, add cranberry ice cubes, Cointreau and ginger ale. Garnish with lemon slices.

Steps:

• Rinse the fruit or berries, Fruit must be cut into small pieces.
• Place berries or fruit in a container, add vodka.
• Cap and store in a cool, dark place, stir once a week for 2 - 4 weeks.
• Strain through metal colander. Transfer the unsweetened liqueur to an aging container (glass bottle or container with tight cap). To 3 cups (710) ml unsweetened liqueur add 1 1/4 cup (300 ml) granulated sugar. Let age for at least three months.
• Pour carefully the clear liqueur to a new bottle. Add more sugar if necessary.
• The flavor of almost all liqueurs improves during storage. Fruit and berry liqueurs should be stored for at least 6 months for maximum taste. Some lemon liqueurs (e.g. Limoncello) should not be stored for a long time.