Today, I’ll show you how to prepare a delicious kumquat liqueur.
This story is quite curious. I’ve had a lovely kumquat tree, or Chinese mandarins, for some time now. It is an ornamental plant, beautiful to look at, which withstands heat and cold very well. And above all, it is very prolific. It has always given me beautiful fruits, whose actual usefulness I ignored.
Recently, however, I’ve discovered that kumquats are rich in essential oils, very fragrant, and perfect for making liqueurs and jams.
Read how to make a delicious kumquat liqueur in a few steps.
TRY ALSO:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 20 Days
- Preparation time: 10 Minutes
- Portions: 3Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons, Spring
Ingredients for Kumquat Liqueur
- 12 oz kumquats (Chinese)
- 2 cups pure alcohol
- 1 1/4 cups sugar
- 4 1/4 cups water
What You Need
- 3 Glass Bottles Small Glass Bottles
- 1 Bowl glass bowl
Steps for Kumquat Liqueur
Let’s start by washing the kumquats well. In a large container, cut them all in half and pour in the pure alcohol. Now cover the container with plastic wrap and store it in a dark place for 10 days.
If necessary, cover the container with a dark cloth. Remember to shake or stir the mixture a bit every day.
After the 10 days have passed, we can prepare the syrup. Pour the water and sugar into a pot and, stirring well, bring it to a boil until all the sugar has dissolved. Let it cool.
Retrieve the container with the kumquat alcohol and strain it using a fine mesh strainer or cloth. Squeeze the kumquats a bit to extract all the flavor. Pour the alcohol into the sugar syrup and fill the previously washed bottles. The bottles should be sealed well and left to rest for another 10 days in the dark before being opened.
Storage and Tips
This liqueur has a light mandarin taste, but it is very fragrant. I recommend moving it to the freezer after the 10-day rest, as this liqueur should be enjoyed very cold to appreciate its flavor.
It keeps for about a year.
Questions and Answers
How should homemade kumquat liqueur be stored?
The liqueur should be stored in well-sealed glass bottles, away from light and heat sources. The ideal is a cool pantry or a cellar, but a dark cabinet in the kitchen is also fine. If well sealed, it can last for over a year!
Should I refrigerate it after opening?
It’s not mandatory, but yes, it is recommended! Keeping the liqueur in the fridge after opening helps maintain aroma and freshness, especially if you prefer it served cold. And then… it’s even more delightful enjoyed this way, perhaps after dinner!
My liqueur is a bit cloudy: is it still good?
If you’ve used sugar or natural syrups, it’s normal for a slight sediment to form over time or for the liqueur to become a bit cloudy. Just shake it gently before serving. The important thing is that there are no strange smells or mold: in that case, it’s better not to consume it.
