Marula Liqueur

MARULA LIQUEUR
Notes:
Marulas drop like crazy off the trees in December, January.  And what better way than to make your own Liqueur.  I am not particularly fond of the creamy version of this drink as found in shops. as the actual marula flavour is lost ad-mist the cream.  This recipe however is just fab!

Ingredients:800g Marulas
750ml Vodka
5ml Fenugreek
4 Whole All spice
500g (625ml) Sugar
650ml Water
Method:
Peel the Marulas.
Place the Marulas, Vodka, fenugreek, and all spice in a clean, dry glass or earthenware container with a tight fitting lid. 
Leave to stand in a warm spot for 3 weeks. Shake every morning and evening.
Pour the mixture 1st through a clean dry sieve and then strain through 2 layers of cheesecloth. Set aside.
Mix the sugar and water in a heavy bottomed pot, stir over low heat until the sugar has melted. Bring to the boil and boil for 17 minutes.
Remove the syrup from the stove and leave to cool.
Mix the Syrup with the Marula mixture.
Pour the liqueur into dry sterilized bottles, cork, seal and mark. Store for 1 month before use.

Cape Velvet Liqueur

CAPE VELVET LIQUEUR
Notes:
Oh so easy, and so much more tastier than the bought version.

Ingredients:
397g Tin of condensed Milk
410g Tin of Evaporated Milk
300ml Brandy
10ml Instant Coffee
10ml Glycerine  (available from a chemist)
Method:
Mix all the ingredients for at least 10mins in a food processor or liquidizer.
Pour the Liqueur into bottles. 
Refrigerate for a day before use.

Basic method for making liqueurs

BASIC METHOD FOR MAKING LIQUEURS

Method:
Weigh the clean, peeled & stoned fruit. The nuts (pip) and the sugar.
Place the fruit & spices or herbs in a clean, dry glass or earthenware container with a tight fitting lid.
Add the alcohol, mix well & close.
Leave to stand in a warm, sunny spot indoors. 
Shake regularly to spread the flavour of the ingredients.
1st pour the fruit alcohol mixture through a clean sieve & then through a cheesecloth pegged firmly to the edges on a glass bowl. The aim of this procedure is to clarify the liqueur.
Pour the sugar, water or wine into the heavy bottomed pot and heat at a low temperature whilst stirring. Then bring to boiling point and boil until the syrup has the right consistency. 
Remove from the stove.
Leave the syrup to cool. 
Add the flavoured alcohol to the cold syrup. 
Pour the liqueur into sterilized bottles, cork and seal. 
Store and leave to mature according to the instructions. This improves the flavour.