Liqueur with loquats (whole). You might be able to subtract some of this time for other fruits, but I wouldn't with loquats. They have a very subtle flavor, and the timing allows for maximum flavor extraction. The loquat — Eriobotrya japonica — is a large evergreen shrub or tree, grown commercially for its orange fruit, its leaves for tea (known as "biwa cha" in Japan).

Several months ago, it bore fruit, and we were gifted with a large number of the sweet, aromatic spheres. It was the first time we had ever tried loquats, and I thought they were cute, held together by chubby, furry stems. See more ideas about loquat recipes, recipes, loquats. You can have Liqueur with loquats (whole) using 4 ingredients and 6 steps. Here is how you cook it.

Ingredients of Liqueur with loquats (whole)

Prepare 500 ml of pure alcohol 90°.
It's 400 g of sugar.
You need 700 g of loquats.
It's 700 ml of water.

Rice pudding recipe with loquats and coconut milk. An award-winning food blog with healthy recipes for the whole family, featuring the best seasonal ingredients Loquat Love II: Liqueur Recipes. The loquats have been incredible this year. Seal the container and wait for one month.

Liqueur with loquats (whole) instructions

Wash, dry using a clean towel and peel the loquats.
Place them (whole, together with their seeds) in a glass bottle with a wide mouth that seals thoroughly, add the alcohol and leave them in a cool dark place (a cool cupboard is a fine choice) for about six weeks. Shake the bottle from time to time..
When the time runs out, prepare a syrup with the water and sugar..
Filter the alcohol from the bottle that it was during this whole time with the fruits, add the syrup and place in a clean bottle (the same, or a different one but which should seal thoroughly) where you store it..
Store it in the same -cool and dark- place for an additional 3-4 weeks, making sure to shake the bottle from time to time..
After all this time, the liqueur is ready to serve. Serve it chilled. It is ideal for sweets that contain cream and fruits..

Fruit liqueurs taste better the longer you let them sit, so ideally this should be stored for six months. We have a loquat tree in our backyard, which produces more loquats than we know what to do with. Above: To pickle loquats, follow this recipe by The Hip Girl's Guide to Homemaking. Above: For liqueur, rinse seeds and set out in the sun to dry for Above: The classic Italian recipe calls for grain alcohol, but a neutral vodka works as well. If you're lucky enough to find Loquats (Japanese Plums), you've got to try The original recipe calls it Italian Loquat Seed Liqueur, and you can find it at http I grew up with loquats, and have a tree now in fruit.