Thyme Pear Liqueur Recipe D.I.Y.
Hey Guys and Gals, are you Looking for an awesome Thyme Pear Liqueur Recipe? You now have no reason to look any further! You have just found what you have been looking for, this is a recipe for the most awesome tasting Thyme Pear Liqueur in the world.
- ½ pound ripe pears
- 2 apples – peels only
- 1 Tbsp chopped lemon thyme
- 1 cup sugar
- 1½ cups brandy
- Wash and cut up the pears leaving on the peels place in the jar with all the dry ingredients. You can leave the seeds
- Add the brandy and make sure that it is covering all the ingredients.
Aging, Straining, And Drinking Your Thyme Pear Liqueur
Let your liqueur age/steep for two weeks in a cool dark place, agitating daily for the first week to make sure all the sugar dissolved.
After aging/steeping process strain the liquid and fruit through several layers of cheesecloth.
It helps to moisten the cheesecloth first so the liquid permeates more smoothly.
Once you get to the point of where you have strained everything out, you can gently wring the cheesecloth to extract all of the liquid and juice.
If you still need to you can strain your Thyme Pear Liqueur one more time through a coffee strainer.
Place back in the bottle and let it age for another four weeks, this will soften the flavor.
Congratulations On Your Thyme Pear Liqueur Recipe!
You now need a bottle, and a label, that is cool enough to compliment your hard work. Honestly if it looks good people will rave about it. If you put it into a cheap bottle people will make fun of you.
I am listing the simplest utensils that you can use, the ones mom should have already have in the kitchen.
– A large glass jar (I used a 3 liter jar)
– large plastic bowl
– measuring cups (liquid and dry)
– metal strainer
– small funnel
– glass bottles, or storage containers, for the final product, you can either use the glass Jar you used before, or just buy a second one.
Notes on Utensils: And ingredients
- Avoid plastic as much as possible when working with strong alcohol. Glass is always preferable.
- Use organic inngredients to avoid pesticide residues.
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I love hearing from you about why you love something I wrote or published or a recipe I don’t know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for buildthebottle.com Weekend Rabbi too.