Banana Liqueur smells wonderful when you're
making it, but the consistency will remind you of pureed baby
food. Don't let that put you off. This just may become one of
your favorite cordials.
Banana Liqueur
- 1 1/2 cups granulated sugar
3/4 cup water
1 teaspoon vanilla extract
2 ripe bananas, peeled and mashed
3 cups vodka
- Make a simple syrup by bringing sugar
and water to a boil over medium-high heat, stirring constantly
to prevent scorching. When clear, remove from heat and add vanilla.
Let stand until just warm. Place mashed banana in clean 1-quart,
wide-mouthed jar. Add syrup and vodka. Cover and let stand in
a cool, dark place for 3 to 4 days, stirring or shaking once
or twice a day to prevent clumping of fruit.
- Use a fine-mesh strainer to strain out
solids. Discard. The liqueur will still be cloudy. Cover and
let stand undisturbed until it clears. Rack into a clean container.
Cover and age for 1 month. If more sediment settles to the bottom,
rack again before serving.
Makes 1 quart.
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