Homemade liqueurs
TipNut recently featured several recipes for Lavender Liqueurs. I’d never really thought of making homemade liqueurs, but these sound delicious, and I decided to research further.
AllRecipes has a great page explaining all the basics of liqueur making. These tips apply to most any liqueur recipe you try, or your own experiments. One that particularly caught my eye:
When sweetening your liqueurs, don’t add sugar directly to the alcohol–it will take too long to dissolve and you won’t be able to tell right away how sweet it is. Instead, make a simple syrup of two parts sugar to one part water.
The beauty of this? You don’t have to use sugar. Xylitol or Splenda will work very well, save you some calories, and cut down on the bad effects sugar has on your health. Agave has as many calories as sugar and may not be appropriate for diabetics, but you use less of it than sugar. Whichever one you choose, yum!
Now for some recipes:
- Liqueur Web should keep you busy for a long time. They’ve got pages of fruit, herbal, and coffee liqueur recipes.
- Miss Charming has a page full of recipes (scroll down). She’s got an Irish Cream recipe, coffee liqueur, sangrias, fake absinthe, Limoncello and more. (You could really save some money by making your own liqueurs!)
- Homemade cranberry liqueur and pomegranate from Gunther Anderson.
- Make your own Irish cream, or try any of the other user-submitted liqueur recipes at AllRecipes. Loads of good stuff there.
For those avoiding sugar: Torani makes a line of sugar-free syrups (White Chocolate, Vanilla, Hazelnut, Peppermint and English Toffee, just to name a few) other products sweetened with Splenda. You can also experiment with making your own chocolate syrup with Xylitol or Splenda (I haven’t tried this yet, but I have mixed Xylitol powder with cocoa or cinnamon and spooned it into hot drinks – it dissolves nicely and tastes fantastic.)
Read us in your 
For even more great stuff, follow us on 
Or get a daily digest by email:
