I think we can all agree that nothing is better than homemade. This recipe for homemade pear liqueur is a great summertime addition to to your evening.
Homemade Pear Liqueur
Makes about 6 cups of pear liqueur
Ingredients:
*simple syrup made by dissolving 3 cups of sugar in 3 cups of water over medium-high heat (stir until sugar dissolves, then allow to cool to room temperature; feel free to infuse your simple syrup with some big chunks of fresh ginger as it cools (I did) or maybe add a sliced whole vanilla bean and/or a couple of cinnamon sticks)
*6 very ripe, preferably local, Bosc pears, peeled
*zest from 1 organic lemon
*at least 3 cups of vodka (or brandy, rum, or whiskey)
Directions:
1. In a sterilized 1/2 gallon-sized glass jar, combine peeled pears and lemon zest. Strain the simple syrup if you infused it with herbs, etc., then pour over the pears. Add the vodka: if 3 cups is not enough to fill the jar, add as much as is necessary. Cap tightly and shake to combine. Allow to “rest” in a cool, dark place for about 4 weeks, shaking every couple of days.
2. Strain the pears out by pouring through a fine-mesh sieve (or use cheesecloth). Transfer strained liquid into new sterilized glass jar(s) and and allow to rest undisturbed for another 6 months.
3. Strain out any additional sediment through cheesecloth before pouring into sterilized jars one last time.
Adapted from the November/December issue of Hobby Farm Home magazine
For more great cocktail recipes from me, click here.
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