| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Beverages | 1 | Servings | ||
INGREDIENTS
| 2 | c | Sugar (raw sugar is best, |
| White is also fine) | ||
| 1 | l | Vodka (the cheapest |
| Available) | ||
| 2 | c | Nectar (can use herb |
| Extracts, coffee, etc.) |
INSTRUCTIONS
Heat the nectar and sugar until disolved, cool, add the vodka and store in airtight bottles ... and let it sit for a year. I put a piece of firm fruit in the bottle also. Looks great and adds to the flavor. I also use jackfruit, lychee, guava and other tropical fruits growing in my (or neighbors') yard. A friend made some with anis seeds and it it golden ambrosia! If these fruit are not available, get a can of fruit in syrup and mix the syrup with the vodka, adding some of the fruit. Jackfruit and lychee are very distinctive and delicious. (For those who like a sweeter, more syrupy liquor, use a little less vodka or more sugar. This recipe is a little on the tart side, but after a year on the shelf, it gets as mellow as as the best. The sweeter ones are a real treat on vanilla Tofutti or other VLF ices. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
A Message from our Provider:
“God is glorified by a thankful heart.”