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.
- Wash and dry loquats. Cut the loquats in half and remove seeds.
- 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.
- Store in a dark, cool place for 6 months and shake every other month. Strain and serve in liqueur glasses.
- from <i>The Local Palate</i> Test Kitchen