Feijoa liqueur
Description
The recipe won't take much time. Of course, this isn't quite the classic feijoa liqueur recipe—I'm sure in Brazil, where this drink originates, they do it differently, since they have plenty of fruit and probably cheaper, more abundant alcohol. But I'm not complaining. I'll tell you now. Serve chilled.
Instructions
- 1
Step 1
1. Peel the feijoa and cut into cubes. Meanwhile, bring water to a boil with sugar - the sugar should dissolve.
- 2
Step 2
2. In this boiling syrup, simmer the fruits over low heat until the pieces begin to shrink and the liquid changes color.
- 3
Step 3
3. Now pour into sterile jars about one-third or half full and wait until it cools completely. Only then top up with the remaining amount of vodka and seal the jars. Shake them every two to three days.
- 4
Step 4
4. The liqueur should be left to infuse for at least a month, preferably longer. With time, it will only develop a richer, more complex flavor. Try it, but don't rush to drink it all at once—give it time!