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Water, 110°: 2¼ cups Yeast, dry: 1 pkg (1 Tbsp) Shortening, solid: 3 Tbsp Sugar, granulated: 1 Tbsp Salt: 1 Tbsp Liquid barley malt (optional): 1 Tbsp (or substitute 2 Tbsp sugar) Black pepper, cracked: 1 tsp Flour, all-purpose: approx. 4 cups, as directed |
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Wash and pit the apricots. Crush slightly.
Place the fruit in an airtight glass jar with sugar, cinnamon and vodka. Allow the mixture to stand at room temperature for 3 weeks, stirring occasionally. After three weeks, strain through filter paper into a dark-colored bottle. Cap and allow the strained liqueur to mature for 7 months before serving. |