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Melon liqueur is an incredibly tasty low-alcohol drink with a delicate fruity aroma.
Features of the preparation of this liqueur at home
For the preparation of the drink, use only fully ripe melon. It should be juicy. The aroma will differ depending on the variety.
Cut the melon, peel it, remove the seeds, cut the pulp into small pieces. Prepared raw materials are poured with alcohol so that its level is about 4 cm higher. The infusion time is about 10 ten days. Keep the drink in a dark pantry.
The tincture is filtered through cheesecloth, and the melon pulp is covered with sugar and left for 5 days. The filtered syrup is combined with the tincture and stirred. Before use, it is kept in the refrigerator for two days and filtered.
Liqueur is prepared with melon pulp or juice.
Attention! Moonshine, diluted alcohol or high-quality vodka are used as an alcoholic base. Real gourmets can prepare a drink on cognac.
The amount of sugar is adjusted to your taste. If there is a desire for a very sweet drink, the rate is increased.
The quality of the drink largely depends on the water used to prepare it. Better to take a spring or non-carbonated mineral.
Homemade melon liqueur recipes
There are many homemade melon liqueur recipes that can help you make a delicious and aromatic drink effortlessly.
The first classic version
- 250 g granulated sugar;
- 2.5 kg of ripe melon;
- 0.5 l of still mineral water;
- 300 ml of 70% alcohol solution.
- Wash the melon, cut in half and clean out the seeds with fibers. Cut off the peel. Cut the pulp into small pieces. Place in a glass container and cover with alcohol.
- Close the jar with a lid and keep in a cool dark place for a week.
- Strain the liquid, close the container tightly and send to the refrigerator.
- Pour half of the sugar into the pulp, cover and leave in a warm, dark place for 5 days. Strain the resulting syrup and pour into a saucepan.
- Pour water into a jar of melon and shake well. Filter the mixture and add to a saucepan with syrup. Put the pulp in cheesecloth and squeeze. Pour the remaining sugar into the mixture and put on low heat. Warm up, stirring, until the crystals are completely dissolved.
- Cool the syrup completely and combine with the tincture from the refrigerator. Shake. Pour the drink into bottles and keep in the cellar for 3 months. Remove from sediment before serving.
Second classic version
- 300 g caster sugar;
- 3 kg of ripe melon;
- 1 liter of strong alcohol.
- Wash the melon under running water, wipe it off with a towel, cut into 3 pieces and scoop out the seeds and fibers with a spoon. Cut off the peel from the pulp and cut into small chunks.
- Place the prepared melon in a glass container and pour over the alcohol so that it is at least 3 cm higher than the pulp.
- Close the jar tightly with a lid and leave for 5 days on the windowsill. Then move the container to a dark place and incubate for another 10 days. Shake the contents daily.
- After the allotted time, strain the liquid through several layers of gauze. Transfer to a clean glass container, cover and refrigerate.
- Return the melon pulp to the bowl, add sugar and stir. Close tightly and keep in a warm place for a week. Filter the resulting syrup through cheesecloth. Squeeze the pulp.
- Combine the syrup with an alcoholic tincture. Shake well and bottle. Seal with corks and send to the cellar for 3 months.
The third classic version
- to taste of citric acid;
- 1 liter of alcohol;
- 1 liter of melon juice.
- Wash fresh ripe melon, cut into two equal parts and remove seeds with fibers. Peel off the peel. Coarsely chop the pulp. Squeeze out juice in any convenient way. You should get a liter of liquid.
- Add citric acid to the melon drink and add sugar. Stir until the loose ingredients are dissolved.
- Combine acidified juice with alcohol, add a little sugar and shake. Place the liquor in a cool place for a week. Strain the drink and bottle.
A simple melon liqueur recipe
- 250 g caster sugar;
- 250 ml of quality vodka;
- 250 ml melon juice.
- Peel the melon, cut and remove the seeds and fibers. The pulp is cut and squeezed out of it in any convenient way.
- The fragrant liquid is combined with alcohol, sugar is added and stirred thoroughly.
- Pour the resulting drink into a glass container and stand for another 2 weeks, shaking occasionally so that the sugar dissolves completely.
Second simple recipe
- 1 kg 200 g ripe melon;
- 200 g caster sugar;
- 1 liter 500 ml of table red wine.
- The washed melon is peeled from seeds and peels. Cut the prepared pulp into small pieces.
- The melon is put in a jar or an enamel pan, covered with sugar and poured over with wine.
- Close with a lid and send to the refrigerator for 3 hours. The drink is filtered and served.
Melon japanese liqueur
At home, you can make the famous Japanese melon liqueur "Midori". To get the original color, add 5 drops of yellow and dark green food coloring to the liqueur.
- 400 g cane sugar;
- 2.5 kg of ripe melon;
- 500 ml of filtered water;
- ½ liter of pure grain alcohol.
- The melon is washed under running water, cut in half and the seeds and fibers removed with a spoon. Cut the rind, leaving about 0.5 cm of pulp, and cut it into not too small cubes.
- The prepared melon peel is placed in a 2 liter jar and poured over with alcohol. The container is tightly closed with a lid and left for a month and a half in a dark cool room. The contents are shaken every 3 days.
- Water is poured into a saucepan, cane sugar is added and sent to a slow fire. Heat, stirring, until the crystals dissolve completely. Cool to a barely warm state.
- The alcoholic infusion is filtered. Combine with sugar syrup, stir and pour into a clean, dry jar. Withstand another week in a cool room.
- Dense gauze is moistened in alcohol and the drink is filtered through it. It is bottled in dark glass and sealed hermetically. The liquor is left to ripen for 3 months in the cellar or refrigerator.
Polish melon liqueur recipe
- ½ l of filtered water;
- 4 kg of ripe melon;
- 20 ml freshly squeezed lemon juice;
- 120 ml light rum;
- 1 liter of pure grain alcohol, with a strength of 95%;
- 800 g cane sugar.
- The washed melon is cut into 2 parts, the fibers and seeds are scooped out with a spoon. Cut the peel from the pulp. A large glass container is washed and dried. Place the melon cut into pieces.
- Water is combined with sugar and put on low heat. Boil the syrup over low heat for 5 minutes from the moment of boiling.
- Pour melon in a jar with hot syrup and add freshly squeezed lemon juice. Close tightly with a lid and incubate for 24 hours in a dark room.
- The tincture is filtered. The cake is wrung out through cheesecloth, folded in several layers. Light rum and alcohol are added to the liquid. Stir and bottle. They are kept for at least two months in a cellar or refrigerator. Before serving, the liquor is removed from the lees.
Cognac brandy recipe
The drink will appeal to real connoisseurs of delicious alcohol.
- 1 liter of filtered water;
- 1 kg of ripe melon;
- 250 g caster sugar;
- 2 liters of ordinary cognac brandy.
- Water is poured into a saucepan, granulated sugar is added. Put on a slow fire and warm up, stirring regularly, until the grains dissolve. Cook the mixture for 5 minutes from the moment of boiling and remove from the stove.
- Cut the melon, scrape out the seeds with fibers with a spoon. The peel is cut off. The pulp is cut into pieces and placed in a large glass container. Pour in sugar syrup and cognac brandy.
- Cover with a lid and incubate at room temperature for 2 weeks. The finished liquor is filtered, poured into dark glass bottles. Cork tightly and store in a cool place.
Melon syrup recipe
- 10 ml freshly squeezed lemon juice;
- 540 ml melon syrup
- 60 ml of filtered water;
- 300 ml of alcohol or vodka, 50% strength.
- In a glass container of a suitable volume, water is combined with alcohol, lemon juice and this syrup.
- Everything is thoroughly shaken and kept for at least a month in a cool, dark place.
- The finished liquor is filtered and bottled.
Terms and conditions of storage
To maximize the shelf life of the liqueur, only high-quality ingredients are used for preparation. The temperature regime plays an important role. When exposed to high or low temperatures, sugar can crystallize and remain as a sediment at the bottom of the bottle.
It is better to store liquor in a cellar or pantry. It is categorically worth avoiding places where direct sunlight falls. The shelf life is 1 year.
Regardless of the recipe for the melon liqueur, it is not drunk in its pure form. As a rule, the drink is diluted with spring water or champagne. Liqueur is perfect for preparing a variety of cocktails. It goes especially well with sour drinks.