The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Click Below for
a FREE trial
- and -
save 62% NOW

Subscribe to The Local Palate
Click Now For a FREE Trial Issue Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Lamb Street Loquat Liqueur

Advertisement

Ingredients

2-3 pounds ripe loquats
(sometimes referred to as Japanese plums)

1-2 pounds sugar

1¾ liter of gin

Note: If you want an almond flavor to your liqueur, leave some seeds in the fruit.

Directions

  1. Wash and dry loquats. Cut the loquats in half and remove seeds.
  2. Combine the loquats and sugar and let rest for 30 minutes to allow the loquats to release some of their juices. Add the gin; stir to dissolve the sugar and place in sterilized jars.
  3. Store in a dark, cool place for 6 months and shake every other month. Strain and serve in liqueur glasses.