Thursday, 14 December 2017

Slow Steep


I've had these dried apricots soaking in white rum for 2 years. Today I placed them in another jar covered with sugar to create a syrup.



The smell of the rum is divine, filling the whole kitchen. I'm sampling the results with sugar crystal lollipops.

Next I need to save up for gin and cherries.



Would you like to know how to make your own Fruit Liqueur? I started my journey here and here and here
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