Commercial apricot brandy is full of artificial flavors, colors, industrial sweeteners and preservatives. Luckily, it’s easy to make your own at home, with complete control over the ingredients!
While this is a delicious sipping liqueur and a popular ingredient in traditional cocktail recipes, we typically use apricot brandy for our Gluten Free, Grain Free Apricot Brandy Pound Cake, served on Christmas morning. This also makes a beautiful gift, packaged in pretty glass jars, apricots gleaming in the golden brandy.
Homemade Apricot Brandy
by Amy Love, Real Food Whole Health
In a small saucepan, combine water, honey and sugar, heating to dissolve sugar. Pour into a large Mason jar that contains the dried apricots and brandy. Screw on a lid and shake to combine. Let sit in an out of the way place (cool, dry, dark) for several weeks, shaking once a day if you can remember. Useable after 3-4 weeks, but best after 6-8 weeks.
After you use a bit, you can add more brandy to keep the infusion going. You can strain, or not. The apricots are delicious over homemade vanilla ice cream.