Hyuganatsu Liqueur Recipe D.I.Y.
Hey Guys and Gals, are you Looking for an awesome Hyuganatsu 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 Hyuganatsu Liqueur in the world.
- 1 1/2 cups of rum or vodka
- 5-7 Hyuganatsu’s, (size dependent)
- 1 cup of sugar
- 1 cup of water
Juice your fruit by squeezing or using a juicer, pour juice into container.
place all the ingredients into your glass jar, and shut making sure the fruit is completely covered in alcohol.
(Optional adding the peel for a stronger color and taste)
When adding the peel,scrub clean to remove any pesticides or dirt then peel , after you peeled your fruit scrape off the inner white part of the peel, to minimize bitterness.
Aging, Straining, filtering, and Drinking your Liqueur,
Let recipe steep for two weeks in a cool dark place, agitating daily.
Next step 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 cangently wring the cheesecloth to extract all of the liquid and juice.
If you still need to you can strain your Yuzu Liqueur one more time through a coffee strainer.
Boil your water in a saucepan mix in the sugar keep on stirring till all the sugar has dissolved shut fire let cool then add to your liqueur.
When adding to liqueur pour in slowly tasting all the while stop pouring in when it is sweetened to your likings.
Congratulations On Your Hyuganatsu Liqueur
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.
Other Great Recipes for you to checkout!
- Hawthorn Liqueur Recipe D.I.Y.
- Jenipapo Liqueur Recipe D.I.Y.
- Mayhaw Liqueur Recipe D.I.Y.
- Chokecherry Liqueur recipe D.I.Y
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- Black Cherry Liqueur recipe D.I.Y.
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- Vanilla infused Brandy Liqueur D.I.Y.
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Enjoy Your Day,
Master Distiller and Mixoligist,
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.