Comments on: Homemade liqueurs. http://crabappleherbs.com/blog/2007/01/03/homemade-liqueurs/ Wed, 27 Aug 2008 23:58:55 +0000 http://wordpress.org/?v=2.1.2 By: Rebecca http://crabappleherbs.com/blog/2007/01/03/homemade-liqueurs/#comment-112 Rebecca Fri, 02 Mar 2007 07:00:38 +0000 http://crabappleherbs.com/blog/2007/01/03/homemade-liqueurs/#comment-112 Are you willing to share proportions for the ingredients in the liqueurs? I'm particularly interested in the Meyer Lemon Cardamom one, as I've unexpectedly ended up with 3 times as many Meyer Lemons as I was planning on this week in my produce box. I'm already planning on making some liqueur, but yours sounds like a great change to the regular recipe. Do you just put in whole cardamom pods or the seeds or ground? Thank you very much. Are you willing to share proportions for the ingredients in the liqueurs? I’m particularly interested in the Meyer Lemon Cardamom one, as I’ve unexpectedly ended up with 3 times as many Meyer Lemons as I was planning on this week in my produce box. I’m already planning on making some liqueur, but yours sounds like a great change to the regular recipe. Do you just put in whole cardamom pods or the seeds or ground? Thank you very much.

]]> By: crabappleherbs http://crabappleherbs.com/blog/2007/01/03/homemade-liqueurs/#comment-118 crabappleherbs Fri, 02 Mar 2007 20:18:25 +0000 http://crabappleherbs.com/blog/2007/01/03/homemade-liqueurs/#comment-118 Well, I pretty much just eyeballed it. But as far as I can remember, I used about 1/4 cup grated citrus peel to about a cup of alcohol. As for the other ingredients: In the meyer lemon cardamom I used only about 4 pods worth of cardamom. In the orange saffron I used about 2 pinches of saffron. In the tangerine spice I used 3-4 cloves and maybe 1/8 teaspoon freshly grated nutmeg. In the chocolate orange I used about 1/4 cup of cocoa powder. And in the mint lime I used a big handful of fresh mint and about 1/8 cup of lime juice/pulp. For the spices, I made sure to crush each one in a mortar and pestle to release the flavor before I put it in the alcohol. When I make these again, I think I'll probably add some citrus juice to each of the liqueurs like I did with the mint lime. It makes the flavor brighter, which is really nice. (How wonderful to have extra meyer lemons! My grandmother has a tree in her backyard in California, and sometimes she sends them to me. I like to pickle them. Maybe I'll <a xhref="http://crabappleherbs.com/blog/2007/03/04/citrus-season-pickled-lemons/" rel="nofollow">post a recipe</a> for that soon, since it's the season.) Well, I pretty much just eyeballed it. But as far as I can remember, I used about 1/4 cup grated citrus peel to about a cup of alcohol.

As for the other ingredients: In the meyer lemon cardamom I used only about 4 pods worth of cardamom. In the orange saffron I used about 2 pinches of saffron. In the tangerine spice I used 3-4 cloves and maybe 1/8 teaspoon freshly grated nutmeg. In the chocolate orange I used about 1/4 cup of cocoa powder. And in the mint lime I used a big handful of fresh mint and about 1/8 cup of lime juice/pulp.

For the spices, I made sure to crush each one in a mortar and pestle to release the flavor before I put it in the alcohol.

When I make these again, I think I’ll probably add some citrus juice to each of the liqueurs like I did with the mint lime. It makes the flavor brighter, which is really nice.

(How wonderful to have extra meyer lemons! My grandmother has a tree in her backyard in California, and sometimes she sends them to me. I like to pickle them. Maybe I’ll post a recipe for that soon, since it’s the season.)

]]> By: The Herbwife’s Kitchen » Citrus season: pickled lemons. http://crabappleherbs.com/blog/2007/01/03/homemade-liqueurs/#comment-139 The Herbwife’s Kitchen » Citrus season: pickled lemons. Sun, 04 Mar 2007 16:53:34 +0000 http://crabappleherbs.com/blog/2007/01/03/homemade-liqueurs/#comment-139 [...] Rebecca asked for details on my citrus liqueur recipes because she has too many meyer lemons on her hands. What a lovely problem! [...] […] Rebecca asked for details on my citrus liqueur recipes because she has too many meyer lemons on her hands. What a lovely problem! […]

]]> By: rebekka http://crabappleherbs.com/blog/2007/01/03/homemade-liqueurs/#comment-9868 rebekka Wed, 24 Oct 2007 15:09:50 +0000 http://crabappleherbs.com/blog/2007/01/03/homemade-liqueurs/#comment-9868 Amazing!!!!! Amazing!!!!!

]]> By: crabappleherbs http://crabappleherbs.com/blog/2007/01/03/homemade-liqueurs/#comment-10060 crabappleherbs Sat, 27 Oct 2007 20:31:58 +0000 http://crabappleherbs.com/blog/2007/01/03/homemade-liqueurs/#comment-10060 It's really very easy, Rebekka. You should try it! It’s really very easy, Rebekka. You should try it!

]]> By: Jen (Modern Beet) http://crabappleherbs.com/blog/2007/01/03/homemade-liqueurs/#comment-19293 Jen (Modern Beet) Wed, 05 Mar 2008 21:49:31 +0000 http://crabappleherbs.com/blog/2007/01/03/homemade-liqueurs/#comment-19293 This looks delicious! I've infused vodka with cut up fruit before, but I like your method using the peel only. Within the past two days I've been given both 10lbs of Meyer Lemons and 10lbs of sour oranges -- way to much to eat right now, so I'm thinking of different ways of preserving. Have you ever made salt-preserved oranges (like Moroccan preserved lemons)? This looks delicious! I’ve infused vodka with cut up fruit before, but I like your method using the peel only. Within the past two days I’ve been given both 10lbs of Meyer Lemons and 10lbs of sour oranges — way to much to eat right now, so I’m thinking of different ways of preserving.
Have you ever made salt-preserved oranges (like Moroccan preserved lemons)?

]]> By: crabappleherbs http://crabappleherbs.com/blog/2007/01/03/homemade-liqueurs/#comment-19367 crabappleherbs Thu, 06 Mar 2008 21:43:24 +0000 http://crabappleherbs.com/blog/2007/01/03/homemade-liqueurs/#comment-19367 Salt-preserved oranges sound amazing. I think you should try a batch and let us know how they turn out! I made a meyer lemon marmalade last time my grandmother gave me a bag of lemons -- it was amazing. Just sugar and lemons, cooked as for jam (with the seeds tied up in a little cheesecloth bag for pectin). Salt-preserved oranges sound amazing. I think you should try a batch and let us know how they turn out!

I made a meyer lemon marmalade last time my grandmother gave me a bag of lemons — it was amazing. Just sugar and lemons, cooked as for jam (with the seeds tied up in a little cheesecloth bag for pectin).

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