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Lamb Street Loquat Liqueur


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.


  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.