Amaretto

Instructions

1. Wash the apricot stones if not already done. Place in a 500 mL container.
2. Pour in the vodka and seal. After pouring, there are often a few seeds floating on the surface, but these sink over the next few days. If one or two seeds are still floating on the surface after 1-2 weeks, I remove them with a clean spoon so that I don't have to worry about mould, etc.
3. Leave the apricot stones to steep for 2 months. I do this at room temperature (bookshelf in the living room). The vodka will turn amber in colour over time.
4. Strain the seeds through a coarse sieve. Then pour the alcohol through a (gauze) cloth into a jug for filtering so that the liqueur is completely clear.
5. Stir in the sugar for a few minutes until it has dissolved. Taste and stir in more sugar if necessary. If the almond marzipan flavour is too intense, you can "dilute" the liqueur with additional vodka. The intense flavour is very suitable for cooking and baking. The flavour becomes a little milder if you leave the liqueur to stand for a few months.
6. Decant the Amaretto into small bottles. It will keep for at least a year, usually longer.