She Strengthens

Crafting the Perfect Amaretto: A Sweet and Savory Adventure

Taking Control of Sugar Content

When it comes to amaretto, the beauty lies in its versatility. By making your own, you can tailor the sweetness level to your taste preferences. In a recent taste test, our homemade amaretto stood out from commercial brands, boasting a rich almond flavor and less sweetness. For those with a sweet tooth, simply add more sugar to taste.

Gathering Essential Ingredients

To get started, you’ll need apricot kernels, which possess an almond-like yet bitter flavor. These can be found online or at local markets. Additionally, bottled or purified water is crucial to prevent impurities from affecting the final flavor. Special equipment includes a flat-bottomed, basket-style paper coffee filter and two large pieces of ultrafine woven cheesecloth, available at cooking supply stores or online.

The Infusion Process: A Waiting Game

After soaking the apricots and combining the macerating ingredients, a 4-week waiting period begins. Be sure to factor this in if you’re planning to gift your homemade amaretto. This recipe is perfect for a DIY holiday gift, and with some patience, you’ll be rewarded with a unique and delicious liqueur.

Ingredients and Instructions

For the macerating mixture:

• 1/2 cup coarsely chopped dried apricots
• 3/4 cup bottled or purified water
• 2 cups vodka
• 1 3/4 cups whole, skin-on, coarsely chopped almonds
• 1 cup brandy
• 1/4 cup coarsely chopped apricot kernels
• 1/4 cup coarsely chopped unsweetened, dried cherries

To finish the liqueur:

• 1/2 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 1/2 cup bottled or purified water
• 1 cup vodka
• 2 teaspoons almond extract
• 1 teaspoon vanilla extract

The Macerating Process

In a 2-quart jar, soak the apricots in bottled or purified water until rehydrated. Add the remaining ingredients, cover, and shake. Place in a cool, dark area to macerate for 4 weeks, shaking once per week.

Filtering and Finishing

After 4 weeks, drain the contents through cheesecloth into a bowl. Press on the solids, then gather the corners of the cheesecloth and squeeze to extract as much liquid as possible. Discard the cheesecloth and solids; reserve the liquid. Rinse and dry the strainer, then place a flat-bottomed paper coffee filter inside. Pour the reserved liquid into the filter and let it filter undisturbed for 5 hours.

Adding the Sugar Syrup

While the macerating mixture filters, make the sugar syrup by combining both sugars and bottled or purified water in a small saucepan over medium heat. Stir until the sugars dissolve, then remove from heat and let cool to room temperature. Add the vodka, almond extract, and vanilla extract to the reserved filtered liquid and stir to combine. Add about half of the sugar syrup and taste the liqueur, adjusting sweetness to your liking. Transfer to a 1-quart container with a tightfitting lid or small individual containers and store in a cool, dark place for up to 6 months.