INGREDIENTS

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

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